Phoebe's Pea Soup

I wasn't expecting to be sharing recipes while on vacation... but when someone goes out of their way to make something delicious and vegan for me I 
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(A) need to document that shit  so I can make it again and
(B) need to share it with people. 

This soup is So. Damn. Good.

It reminds me so much of a Laura Calder recipe I used to make. I think that one was just peas and cream pureed into a delicious simple soup. Phoebe made this version for the whole family which was really thoughtful as I'm the only vegan at the table. She picked up vegan butter and vegan creme fraiche. When I'm back in Canada vegan butter is easy to find but I'm not sure I can find a similar product to the creme fraiche that's available here in Switzerland. The brand here is called Dr. Oetker and it's one of the most convincing mock dairy products I've ever tried. It didn't have that awful taste that I've experienced with soy yogurts. Yuck. Instead it was super thick, rich, creamy & slightly tangy. I'll be investigating. The rest of the family garnished their soup with parmesan cheese. I went with fresh mint and olive oil. I think a dollop of vegan pesto would be lovely too. Crusty bread for dipping is a must.

This vegan pea soup is:

- rich
- creamy
- full of sweet pea flavour
- delicious 
- easy af

Ingredients:
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•  2 onions, chopped
•  40 g butter
•  500 g frozen peas 
•  500 g veg stock
•  30 g white wine
•  200 g creme fraiche 
•  salt & pepper to taste
•  paprika to taste (couple pinches)

Method:
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1. ​Sautee onions in vegan butter until softened.
2. Deglaze with white wine
3. Add 400 grams of the peas (the remaining 100 grams will be added later)
4. Add Veg stock and season with a bit of salt and pepper
5. Bring everything to a boil, then reduce to a simmer for about 10 minutes.
6. Add creme fraiche and with an immersion blender, blend everything until smooth. 
7. Add the remaining 100 grams of peas, heat, taste & season with more salt and pepper as         needed. 

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