Werkzeuge
Werkzeuge
Zutaten
1 EL ungesalzene Butter
1 Schalotte, gehackt
to taste Meersalz
2 EL schwarzer Pfeffer, frisch gemahlen
450 g Tiefkühlerbsen
500 ml Hähnchen- oder Gemüsebrühe
2 EL frische, gehackte Minzblätter, etwas mehr zum Garnieren
2 EL frisch gepresster Zitronensaft
125 ml Crème fraîche, etwas mehr zum Garnieren
Schritt für Schritt
Melt butter in frying pan over a medium heat. Add shallot and pinch of salt and cook, stirring occasionally, until translucent for about 3 minutes. Add peas and stock, increase heat to high and bring to a boil. Remove from heat. Scoop out some peas to use as garnish and set aside.
Add pea mixture, mint and lemon juice to the jar of the KitchenAid ARTISAN Power Plus Blender.
Secure lid and turn dial to Speed 1. Slowly increase to high (Speed 10 or 11) and blend until smooth and rising steam is visible, about 1-2 minutes. Add creme fraiche, turn dial to speed 1 and blend for 10 seconds to combine.
Soup should be hot. Season to taste with salt and pepper. Serve at once, garnished with reserved peas and with mint, drizzle of crème fraîche and grind or two of pepper.
To store, leave to cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
If you don’t have crème fraîche, use plain whole-milk yoghurt or sour cream instead.