We plant our petits pois (little peas) in winter and are rewarded with beautiful blossoms and tendrils by March. This simple soup recipe is a harbinger of spring and can easily be adapted to be vegetarian. A finish of hazelnut oil will elevate this dish while allowing these emeralds to take center stage.

Instructions

Serves 8-10

Prep time: 15 minutes

Cook time: 45 minutes

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Sauté onions and leeks until translucent. Add lettuce and toss until wilted.

Add sugar, stock, salt and pepper. Bring to a boil and simmer for 10 to 15 minutes.

Purée and strain, then return to a boil. Add peas and simmer 5 minutes.

Combine crème fraîche and heavy cream, then whisk into soup.

Reheat without boiling. Adjust seasoning.