Chilled English Pea Soup with Crème Fraiche

Bring the 4 cups water, sugar and salt to a boil. Immerse the green peas in the boiling water no longer than 2 to 3 minutes. Plunge peas into ice water so that they can chill as quickly as possible. Drain.

Puree the peas in a food processor or blender. Press the puree through a fine mesh sieve with the back of a spoon, or pass it through a food mill. You should end up with about 2 cups of puree.

Blend the pea puree and vegetable stock in small batches. If you prefer a thicker soup add more puree. If you prefer a thinner soup, add more vegetable stock. Add lemon. Transfer to an airtight container and chill in the refrigerator until ready to serve.

To serve, season the soup with salt to taste. Ladle the soup among the serving bowls and garnish with a dollop of crème fraiche.