Farm Fresh Pea Soup

Ingredients

1 leek, white part only; minced
2 shallots, chopped fine
1 ouncegrapeseed oil
2 headslimestone Bibb lettuce, shredded
1 pound peas, fresh
1 quart vegetable stock
1 teaspoon salt
To taste white pepper
6 ounces half and half
3 sprigs apple mint

Creme Fraiche
16 ounces heavy cream
4 ounces buttermilk

Directions

• In a saucepan cook leek and shallot in oil over moderate heat, stirring, until softened, about 8- 10 minutes. Stir in Bibb lettuce and cook, stirring, until wilted. Stir in 2 cups broth, peas, and salt and pepper to taste. Simmer soup 10 minutes.
• Add cream and heat just until warmed.
• In a blender purée soup in batches until smooth, adding additional broth to thin to desired consistency.
• Set bowl in a larger bowl of ice and cold water and chill soup, stirring occasionally, 15 minutes, or until cool.

Creme Fraiche

• Combine and cover. Set at room temperature for 24 hours.