President Clinton:
Minted Pea Soup
1 1/2 cups shucked fresh peas (about 1 1/2 pounds in the pod)
1 Tablespoon unsalted butter
1/3 cup thinly sliced leek, white part only
1/4 cup diced Spanish onion
4 cups homemade or store bought low sodium chicken or vegetable stock
1/4 cup chopped mint leaves plus 4 sprigs for garnish
1/2 cup heavy cream
1 tablespoon freshly squeezed lemon juice
1. Bring a small saucepan of salted water to a boil and fill a large bowl halfway with ice water. Add the peas to the salt water and blanch until tender, about 5 minutes. Drain the peas and transfer them to the ice water to stop the cooking and preserve their color. Drain again.
2. Melt the butter in heavy-bottomed soup pot over medium heat. Add the leek and onion and cook, stirring, until softened, 3 to 4 minutes. Add the stock, bring to a boil, then lower the heat and simmer for 4 minutes.
3. Set aside 2 tablespoons of the peas for garnish, and add the rest of the peas and the chopped mint to the pot. Simmer for two minutes.
4. Using a handheld immersion blender (or working in batches with a standing blender), puree the soup until very smooth. Strain the soup through a fine-mesh strainer set over a bowl.
5. Stir in the cream and the lemon juice, and season to taste with salt. Pre-heat gently before serving. (If you prefer to serve the soup chilled, chill the soup by setting the bowl in a larger bowl filled halfway with ice water and stir to cool the soup as quickly as possible. Stir in the cream and lemon juice after the soup is chilled.)
6. To serve, ladle the soup into four bowls. Garnish with the reserved peas and the mint sprigs.
