Cardamom Pea Soup

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Adapted from gourmet magazine, march 2000.

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Steps

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In a 3 to 4-quart heavy saucepan over medium heat , saut the onion and ginger in butter and olive oil , stirring occasionally , until the onion is softened.

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While stirring the mixture , add the cardamom and cook for 30 seconds - do not overcook.

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Add the chicken broth , increase temperature to high , and bring to a boil.

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Stir in the frozen peas , decrease temperature to medium , and simmer for about 10 minutes and the peas are very tender.

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Pour mixture into a blender or food processor and puree until smooth , in batches if necessary , about 1 minute per batch.

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Strain the mixture through a sieve into a bowl , pressing on the solids and skimming the liquid from the bottom of the sieve.

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Discard solids.

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Return the puree to the saucepan , season to taste with salt and pepper , and reheat.

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Swirl a tablespoon of creme fraiche or heavy cream into each serving , serve , and enjoy !.

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Ingredients

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onion, fresh ginger, unsalted butter, olive oil, ground cardamom, chicken broth, frozen peas, salt and pepper, creme fraiche