1/2 cup salt, divided
1/4 cup sugar
2 pounds shelled fresh
2 tablespoons Cabot Salted Butter
2 shallots, minced
1 clove garlic, minced
1 cup vegetable stock or broth
Salt and ground black pepper to taste
1/2 cup Cabot Creme Fraiche
2 tablespoons finely chopped fresh mint leaves

1. In large pot, bring about 1 gallon water to boil; add 1/4 cup of salt and all of sugar, stirring to dissolve.

2. Place another large container in sink; fill with another 1 gallon water, 1 tray of ice and remaining 1/4 cup of salt, stirring to dissolve.

3. Add peas to boiling water; cook for 1 to 2 minutes, then drain immediately in colander.

4. Transfer to ice water to chill quickly. Once cool, drain again and set aside.

5. Heat butter in small skillet over medium heat; add shallot and garlic and cook until tender and translucent, about 7 minutes.

6. Scrape shallot mixture into food processor; add peas and pulse until pureed, about 1 minute (add small amount of vegetable stock if needed).

7. While processor is running, slowly add some of remaining stock until of desired consistency.

8. In bowl, combine creme fraiche and mint. Serve soup hot or chilled, topped with dollop of creme fraiche.



Pair with Kendall-Jackson Grand Reserve Sauvignon Blanc

Courtesy of Mark at New England Culinary Institute

Nutrition Analysis
Calories 287, Total Fat 7g, Saturated Fat 5g, Sodium 3686mg, Carbohydrates 40g, Dietary Fiber 15.5g, Protein 14.5g, Calcium 535mg