• Fast
• Make-Ahead

Ingredients

1. 3 tablespoons unsalted butter
2. 1 onion, coarsely chopped
3. 1 pound frozen peas, thawed
4. 2 tablespoons coarsely chopped mint
5. 3 cups chicken stock or low-sodium broth
6. Kosher salt
7. 1/2 pound Scottish smoked salmon in one piece, skinned and cut into 1/2-inch dice
8. 2 tablespoons crème fraîche

Directions

1. In a large saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 8 minutes. Add all but 2 tablespoons of the peas and the mint and cook for 1 minute. Add the stock and simmer for 5 minutes.
2. Working in batches, puree the soup in a blender until silky smooth. Return the soup to the saucepan and season with salt. Gently rewarm the soup and ladle it into 4 shallow bowls. Garnish with the reserved peas, the smoked salmon and a dollop of crème fraîche and serve.

Make Ahead

The soup can be refrigerated overnight.