The peas, left whole, pop in your mouth with sweetness in each bite. The whipped salted cream browns underneath the broiler and blankets each spoonful with a froth.

　　

Ingredients

serves 6

　　1/2 cup finely chopped carrots

　　1/2 cup finely chopped celery

　　1/2 cup finely chopped white onion

　　1 teaspoon dry mustard

　　1/2 teaspoon ground white pepper

　　1 pound frozen young green peas (or shelled fresh, of course, if you can get them)

　　1 cup heavy cream

　　1 teaspoon sea salt

　　

Step 1

Pour 2 quarts water into a large saucepan. Add the carrots, celery, onion, mustard, and pepper. Bring the mixture to a boil over high heat, then reduce the heat and simmer for 45 minutes. Add the peas, bring the mixture back to a boil, and cook, stirring, for 3 minutes. Remove the pan from the heat. Scoop out 3/4 cup of the cooked vegetables and set aside.

　　

Step 2

Return the pan to the heat and puree the soup with an immersion blender. Alternatively, you can puree the mixture in batches in a blender or food processor. Simmer the pureed soup for 30 minutes. Give the soup one more pass with the blender. Stir in the reserved vegetables.

　　

Step 3

Heat the broiler.

　　

Step 4

Whip the cream to form soft peaks. Ladle the soup into shallow ovenproof bowls and top with a big spoonful of whipped cream. Sprinkle some sea salt over the cream. Place the bowls under the broiler and broil for 2 minutes or until the cream browns slightly. Serve at once.

　　Cooks' Note

　　Broiled paper-thin slices of ham are good served alongside like crackers. Ultra-thin-sliced Hillshire Farm smoked ham from the grocery works fine.

　　A Southerly Course