Ingredients:
2 tablespoons unsalted butter
1 sweet onion, minced
2 cups chicken or vegetable broth
1 pound English peas, (or frozen if needed)
1/4 cup loosely packed fresh mint leaves
kosher salt
white pepper
1cup crème Fraiche
1ea lemon zested
1ea lime zested
1ea orange zested
½ cup pistachio roasted and crumbled (coffee grinder works great)
1ea Baguette cut in 4 inch pieces
½ cup Olive oil
Directions:
Take crème friache mix in the zest and let sit in airtight container preferably 24 hours
Brush the baguettes with oil add salt and pepper and lightly grill set aside
Melt the butter in a medium saucepan over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until tender, 6 to 8 minutes. Add the broth, bring to a boil.
Place the peas and mint in a blender and add the hot broth mixture. (Because hot liquids expand when blended, hold the lid firmly in place with a kitchen towel before blending.) Blend until smooth. Return to saucepan to heat through, if necessary.
To serve:
Pour soup in bowl
Place crème friache in a squeeze bottle to make pretty design on the soup add crumbled pistachio serve with your grilled baguette
