Minted Pea Soup

1. In a large Dutch oven over medium heat, add the olive oil and melt the butter. Add the onion, fennel and garlic and cook slowly until soft, about 4-6 minutes. Do not brown the ingredients as this will change the color of the soup.

2. Add the frozen peas, vegetable stock, and pistachios to the pot. Stir and cover with the lid. Bring the mixture to a simmer. Simmer for 2 minutes until the peas are hot but remain bright green.

3. Remove from the heat and add the lemon juice, mint, salt, and pepper. Working in batches, transfer the soup to a high-powered blender and blend until smooth, venting and covering the top with a kitchen towel to avoid splatters and burns. Continue blending in batches until all of the soup has been blended and is silky smooth. Taste and adjust the salt and pepper, or add a little water to thin the soup if needed.

PRO TIP: Steam will expand in the blender, so only fill the blender 1/3 of the way full with each batch. Be patient with this step and remember to vent the top of the lid to allow the steam to escape!

4. Pour the soup into bowls, and serve topped with some reserved peas, mint, a dollop of creme fraiche, a drizzle of olive oil and and a sprinkle of sumac. Enjoy!