SPRING PEA SOUP WITH MINT CREAM

The broth is very important to this delicate, fresh-tasting soup. I recommend a light, home-made broth with a flavor that is pleasant but not aggressive. The commercial ones are too oniony or carroty for this, and will fight with the sweet, pure taste of the spring peas.

1 large onion, chopped
2 tsp. butter
1 tsp. olive oil
1 large head butter lettuce, torn (4-5 oz.)
4 cups shelled peas
salt
4-6 cups home-made vegetable broth
lemon juice to taste
1-2 tsp. sugar
white pepper
cayenne
garnish: fresh mint cream

Cook the onion gently in the butter and oil until it is translucent and barely beginning to color. Don't let it get brown. Add the lettuce and the peas, along with enough water to just cover them and a dash of salt. Simmer the soup for about twenty minutes, or until the peas are soft.

Add about 4 cups of mild-flavored vegetable broth, and puree the soup in a blender, in batches, until it is perfectly smooth. Return the soup to the pot, bring it back to a simmer, and taste it. Season with a bit of fresh lemon juice, a teaspoon or so of sugar, salt and white pepper to your taste, and a tiny pinch of cayenne. This is a delicate soup, so add seasonings in discreet amounts until you have the right balance of flavor. If the soup seems too thick, you could add another cup or two of broth.

Serve the soup hot, with some mint cream swirled into each bowl. Alternately, you could serve this soup with croutons, or sprinkled with chopped dill.

Serves 6-8.

2-3 Tbs. chopped fresh mint leaves
1/2 cup heavy cream

As soon as the mint has been chopped, beat it lightly into the cream. Beat just until the cream is slightly thickened, but still far from stiff. Keep cold until ready to use.