Cooking the peas briefly retains their vibrant color, while the addition of fresh herbs keeps the finished soup tasting bright.
4 cups chicken or vegetable broth, divided
6 cups shelled fresh peas
3 tablespoons unsalted butter
1 sweet onion, chopped
¼ cup fresh Italian parsley leaves
¼ cup fresh mint leaves
¼ cup crème fraîche or sour cream
2 tablespoons heavy cream or water
Sea salt and fresh ground pepper
Chopped fresh chives (for serving)
1. Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes.
2. Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper. Chill until ready to serve.
3. Whisk crème fraîche and cream in a small bowl to blend. Serve chilled soup topped with chives, passing crème fraîche mixture alongside for spooning over.