Andy Schudlich of Epicure Catering and Cherry Basket Farm in Michigan shares this fresh take on a classic chilled pea soup, garnished with toasted almonds and tangy creme fraiche. (That's a French soured cream. You can make your own with Andy's instructions or purchase it--or just use sour cream!)
Chef Andy Schudlich makes this soup with fresh shelled peas, which are available seasonally (or at some stores, such as Trader Joe's). To make the soup with fresh peas, increase the cooking time in Step 2 to 2 to 3 minutes (until the peas are bright green and tender). Continue as directed.