{ Spring Pea Soup with Lemon Crème Fraiche }

Spring is in the air. Summer is not far away. Oh how I love this time of year.

We have little birds growing up before our very eyes in a nest in our backyard. The mama bird flies in and out to bring them nourishment and keeps them warm at night. I am sure it will not be long until they are all grown up and leave the nest for the big world outside the tree.

Over the weekend, I dusted off the patio cushions from their storage high up in our garage. Along with that, I sprayed the furniture with lots of water to remove any dirt or spider webs from the long winter. I just love preparing for the warm nights ahead and being able to enjoy a glass of wine with hubby while enjoying the serene sound of the water trickling into the fountain. This time of year just makes me smile.

I have several empty pots that are in need of bright flowers and herbs. This is on the list of must purchase over the weekend. I am not much of a green thumb, but with a bit of regular watering, I think I can keep them alive through the season – I promise. Smile.

In fact, last night hubby and I enjoyed a glass of delicious red wine and thinly sliced gruyere and chatted about our day at work. Max our little doggie, laid down between us, just hoping for a slice of cheese to drop. Unfortunately for Max, nothing fell to the floor.

At the farmers market over the weekend, spring peas were in full abundance. I purchased a large bag along with a bag or two of pre-shelled spring peas from Trader Joe’s. Last Monday, I visited one of my favorite blogs – Yummy Supper that I have been following for quite some time. Erin had posted a wonderful recipe for Spring Pea Soup that instantly caught my eye. With spring peas in hand, this was a must make on Sunday. Hubby and I enjoyed it last night while watching one of our favorite television shows. I made a few slight changes to the recipe and enjoyed every delicious bite of this simply divine soup!

Spring Pea Soup with Lemon Crème Fraiche

4 strips of bacon, chopped
1 large onions, small dice
4 cups shelled peas (about 3.5 pounds of peas still in their pods)
3 medium mint leaves, sliced
5 cups good quality chicken or veggie stock
Plenty of sea salt and freshly ground black pepper
2 tablespoon heavy cream
4 T. Crème Fraiche
Lemon zest

In a large soup pot, cook your bacon with the lid on for about 5 minutes over medium heat. Drain the bacon renderings and leave a tablespoon or two to cook the onions. Add the onions and cook another 2 minutes so that the bacon and onion flavors marry nicely. Add the peas, mint, and stock. Toss in a few generous pinches of sea salt and freshly ground pepper. Bring everything to a simmer and cook for about 7-8 minutes until peas are just tender. Taste for seasoning. Do not overcook, to keep the bright green color.

Add cream, and puree soup with an emulsion blender. Add 4 tablespoons of crème fraiche along with the zest of one lemon to a small bowl and mix. Top each bowl of soup with the crème fraiche.