Recently I served a new recipe of pea soup at a dinner party and it was so well received that I decided to share it. If your only frame of reference is the classic split pea you will be in for a big surprise. This soup is light and delicate, and very tasty.

Saute 1 onion and 2 cloves of garlic in olive oil for 5 minutes in a large pot, then add 2 ½ quarts of chicken broth and 2 pounds of baby peas. Bring to a boil and simmer for 25 minutes.  Pour into a kitchen mixer and puree. Put the mixture back in the pot and cook for a minute or so until warm. Place 2 spoons of creme fraiche (rather than sour cream) in a small bowl. Then add a ladle full of the soup to the small bowl and mix. When it is blended empty the contents of the small bowl back into the soup pot and stir thoroughly. Serve with small pieces of bacon we call lardons in France. The soup is equally successful served hot in winter or cold in summer.

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