CARDAMOM PEA SOUP

Steps:

• In a 3 to 4-quart heavy saucepan over medium heat, sauté the onion and ginger in butter and olive oil, stirring occasionally, until the onion is softened.
• While stirring the mixture, add the cardamom and cook for 30 seconds - do not overcook.
• Add the chicken broth, increase temperature to high, and bring to a boil.
• Stir in the frozen peas, decrease temperature to medium, and simmer for about 10 minutes and the peas are very tender.
• Pour mixture into a blender or food processor and puree until smooth, in batches if necessary, about 1 minute per batch.
• Strain the mixture through a sieve into a bowl, pressing on the solids and skimming the liquid from the bottom of the sieve; discard solids.
• Return the puree to the saucepan, season to taste with salt and pepper, and reheat.
• Swirl a tablespoon of creme fraiche or heavy cream into each serving, serve, and enjoy!