Fresh Pea and Mint Soup

I was at the Farmer's Market this weekend and found some amazing pea's in the shell.   I actually used the whole pea in the soup, pureed the soup and ran it through a chinois (china cap). 

Fresh Pea and Mint Soup

2 T Butter
2 T Olive Oil
1 Onion, chopped
2 Shallots, chopped
10 C Fresh Peas in the shell, cleaned and strings detached
8 C Chicken Stock
1/2 C Fresh Mint
2 T Creme Fraiche
Salt to taste

Directions:
1.  Combine olive oil and butter in stock pot.  Add chopped onions, shallots and salt.  Saute 5-8 minutes; until translucent.

2.  Add shelled peas and saute 5 minutes more.

3.  Add stock and bring to a boil; turn down to simmer 15 minutes. 

4.  Add mint and salt.

5.  Puree in a food processor.

6.  Push through a chinois*; until silky smooth.

7. Put back in the stock pot on low heat; add creme fraiche.

Serves 4-5

Tip: * When you are running the soup back through the chinois; you can use the back of the soup ladle to help you push the thicker parts of the soup through.  This gives the soup a real smooth texture.