Sweet Spring Pea Soup with Creme Fraiche

Recipe is courtesy of Chef Michael Carrino, Owner of Restaurant Passionne in Montclair, NJ

1pound fresh English peas (frozen peas can be substituted but be sure to thaw and strain off any extra water)

½ large onion small diced

2 cloves garlic chopped

Three sprigs of thyme picked

1 large bay leaf

4 Tbls vegetable or canola oil

8cups vegetable stock or water

1 heaping Tbls Spanish Madras curry powder

1 Tbls brown sugar

Salt and fresh ground black pepper to taste

For the soup:

1. In a large sauce pan heat the oil slightly then add the onion and the garlic

2. sweat until translucent

3. Add the thyme leaves (no stems), bay leaf and the peas and continue to sweat until the peas begin to change color slightly. (if more oil is needed to coat the peas don’t be shy to add a little more)

4. When the peas begin to sweat add the stock/water and increase to high heat.

5. When the soup comes to a boil bring the heat to low and allow the soup to simmer for about 40 minutes or until the peas are very tender. (frozen peas will cook much faster, about 15 to 20 minutes)

6. When tender remove from heat, remove the bay leaf and puree in a blender until very smooth, add stock/water as needed to acquire desired consistency. (this is not split pea soup so you are looking for a borderline thin consistency)

7. Season with the Madras curry, salt and fresh ground black pepper to taste.

8. Allow soup to cool before storing in the refrigerator. Soup will last for about 5-6 days before the quality begins to decline.

Roasted Apple crème fraîche

3 red delicious apples (or any other sweet apple)

2 Tbls butter

¼ tsp mace (or nutmeg)

1 Tbls sugar

1 tsp salt

2 cups crème fraîche (sour cream or whipped mascarpone cheese can substitute)

For the Creme Fraiche

1. peel and core apples

2. chop into equal sized pieces (no need to be precise you will be pureeing them later)

3. in a medium bowl toss the apples with the mace, sugar and salt

4. There are two ways to accomplish this next step.

a) heat a large sauté pan with 1 Tbls oil and ½ Tbls butter and sauté the apples until very soft and tender ( add water as needed to stop sugar from burning to the pan)

b) heat your oven to 350 degrees and spray a cookie sheet with PAM cooking spray. Lay out your apples on the tray and bake for about 30 to 45 minutes or until the apples are very tender and soft.

5. In a food processor place your roasted apples and puree for about 3 minutes until smooth. This will also begin the cooling process for the apples

6. Add in the crème fraîche (or substitute) and pulse until incorporated.

7. adjust seasoning with salt as needed.

Serve your soup in a bowl with a dollop of your roasted apple cream and make a design fit to your liking.