2 tablespoons unsalted butter
1 cup yellow onion, chopped
4 cups chicken stock
5 cups fresh peas or 2 (10 ounce) packages frozen peas 1 t sea salt
1⁄2 t fresh ground black pepper 1⁄2 c creme fraiche
8 snap peas, julienned
1 lemon, zested
Heat the butter in a large saucepan, add the onion and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the salt, and pepper. Purée in a food processor in batches or leave in the pot and purée with a stick blender (so easy!). Serve warm or cold with a spoon of creme fraiche, sprinkle of lemon zest & a few julienned snap peas.