A Pati Jinich Recipe

Pea Soup with Basil and Mint Crema

4 to 6 servings

Sopa de Chícharos con Crema de Albahaca y Menta

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup chopped white onion
2 cups thinly sliced leeks, white and light green parts only
6 cups chicken broth
4 cups fresh peas, or thawed from frozen
1 cup fresh mint leaves, packed, reserve 1/4 cup finely chopped for cream garnish
1 cup fresh basil leaves, packed, reserve 1/4 cup finely chopped for cream garnish
1 teaspoon kosher or coarse sea salt, plus 1/4 teaspoon for garnish cream
1/2 teaspoon ground black pepper, plus 1/4 teaspoon for garnish cream
1 cup Mexican crema, or creme fraiche
Donde crackers, or soup crackers

In a large soup pot set over medium heat, heat the butter and oil. Once the butter bubbles and melts, add the onion and leek, and cook stirring occasionally for 10 minutes, until completely wilted.
Pour in the chicken broth, raise heat to medium high and let it come to a simmer. Once it does, add the peas, 3/4 cup of the mint, 3/4 cup of the basil, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir and cook for 3 to 4 more minutes. Turn off heat.
Transfer the mixture to a blender, in batches, and puree until completely smooth. Return to the soup pot.
Make the basil and mint cream in a small bowl by combining the Mexican crema with the reserved 1/4 cup each of finely chopped basil and mint. Season with 1/4 teaspoon each of salt and black pepper, or to taste.
When ready to eat, heat the soup until it is simmering. Serve garnished with the basil and mint crema and crackers.