Pea soup with creme fraiche and chives
onion, peeled and thinly sliced
carrots, peeled and diced
celery, trimmed and diced
salt, to taste
extra-virgin olive oil
For the asparagus stock: Combine peelings from 2 lbs. asparagus and 3 1/2 cups cold water in a medium saucepan. Bring to a boil, then lower heat and simmer uncovered for 30 minutes. Strain. Makes approx. 3 cups asparagus stock.
For the soup: Sweat onion, celery and carrots in olive oil until partially softened, about 5 minutes. Add a pinch of salt and a ladleful of water and stew, covered, for 5 minutes. Add asparagus stock. Bring to a boil, then lower heat and simmer uncovered for 20 minutes. Add peas roughly 10 minutes in. Check seasoning.
Working in batches, puree soup in a blender. Return to pot and cook for an additional 3 minutes to let flavors meld. Check seasoning. Serve with a dollop of creme fraiche and minced chives.