Cooking time: 3 minutes
To get that really pure pea flavor, I use vegetable stock and water rather than a stronger-tasting chicken stock. I also like to serve this the same day it is made. Some soups taste better the next day because of oxidation, but with this one, the flavor and color will diminish with time. Warm or cold, this classic soup is stunning.
- Bring the 4 cups water, sugar and salt to a boil. Immerse the green peas in the boiling water no longer than 2-3 minutes (if using frozen, blanch no more than 1 minute). Plunge the peas into ice water so that they can chill as quickly as possible. Drain.
- Purée the peas in a food processor. Press the purée through a fine-mesh sieve with the back of a spoon, or pass it through a food mill. This step is a fair bit of work but well worth it in the end. You should have about 2 cups of the pea purée.
- Blend the pea purée, vegetable stock and the 1/2 cup water in small batches. If you prefer a thicker soup, add more purée. If you prefer a thinner soup, add more vegetable stock. Add lemon. Transfer to an airtight container and chill in the refrigerator until ready to serve.
- Season the soup with salt to taste. Ladle the soup among the serving bowls, garnish with a dollop of crème fraîche and top with caviar.
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