Chilled Pea and Mint Soup

This recipe is based on one that appeared in Bon Appetit this spring for an Easter menu. That soup was served hot, but fresh peas and mint seemed to call out for the cold soup treatment. This summery combination also benefits from the addition of cumin, a riff on a side of sugar snap peas with cumin and mint that once graced the table at the beloved bygone Grange Hall on Commerce Street.

Now that peas are in season in the Northeast and available at the Union Square Greenmarket, there’s no reason to fall back on the frozen kind. Pick up a pint of fresh shelled peas and you can easily make this simple but elegant first course.

Recipe: Chilled Pea and Mint Soup

2 tbsp. olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
2 tsp. cumin
4 c. chicken broth
1 pint fresh shelled peas
1 handful mint leaves, plus more for garnish
salt and freshly ground black pepper
fleur de sel
crème fraîche for garnish

In a medium saucepan, saute the onion and garlic in olive oil over moderate heat until onion is translucent, about 5 minutes. Add the cumin and stir for a minute more. Add chicken broth and bring to a boil. Pour in the shelled peas and simmer over moderate heat until peas are very tender, about 8 minutes. Take the mixture off the heat and let it cool.

In a food processor or blender, puree the soup together with the mint in batches. Add salt and pepper to taste. Chill the soup for at least 3 hours or overnight.

To serve, pour the soup into teacups and garnish each with a dollop of crème fraîche, a pinch of fleur de del and a mint leaf.

Serves 4-6.