pea and mint soup

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After my daughter Victoire and I return from a lovely afternoon spent in Governors Island, we make a stop at the recently opened Whole Foods on 88th and 3rd to pick up ingredients for a pea and mint soup. I have never tried it before, but it seems easy and perfect for a hot summer day. This soup can be served warm or chilled. The cooking time seems a little disconcerting: some recipes say 5 minutes, others 25... I go for 10 and the end result is fine.

Ingredients (serves 4):2 shallots, minced
1/2 romaine heart, chopped
1 tbsp butter
2 packs of frozen sweet peas
1/2 cup fresh mint leaves, chopped
2 tbsp creme fraiche
Zest of a 1/2 lemon (optional)



In a large pot, melt the butter. Add the shallots, cook on medium heat for about 5 minutes. Add the romaine heart, stir and cook for a few minutes. Add the peas, cover with water, salt and bring to a boil. Cook on medium heat and cook for 10 minutes.

Turn the heat off, add the mint leaves and the creme fraiche. Puree in a blender. Taste and adjust seasoning.

If you like lemon zest, add some before serving. Serve hot or chilled with a mint leaf on top. If you make it a whole meal, I suggest serving with toasted bread topped with goat cheese (Truffle Tremor is to die for).