California Avocado and Lemon Crème Fraiche Soup

1. Place peas in a small pot of boiling water for about 2 minutes. Drain the peas, refresh them in a bowl of ice water and set aside.
2. Place avocados in a blender with the half and half and 3/4 cup of the peas.
3. Puree on high speed, adding 6 Tbsp. of oil in a thin stream to emulsify.
4. Season with salt, pass the mixture through a fine sieve and set aside.
5. Place the crème fraîche in a small mixing bowl with the preserved lemon and mix thoroughly.
6. Place the remaining 1/4 cup of peas into another bowl and season with 1 Tbsp. oil.
7. Serve the soup in small soup bowls and top with crème fraîche mixture in the center. Sprinkle each bowl with peas for garnish and drizzle with remaining oil.

Preserved Lemon Instructions:

1. Wash the lemon with hot water, peel the skin and juice the lemon into a small mixing bowl.
2. Mix the lemon juice with salt, chili flakes and coriander seed.
3. Add the lemon peels into the mixing bowl and refrigerate for 3 hours up to 5 days.
4. Upon serving, rinse the lemon peels once more and mince finely.

Serving Suggestion: In addition to the garnishes listed, the soup can also be topped with lemon zest or toasted breadcrumbs.

Beverage Pairing: Due to the soup’s creamy texture, the dish pairs well with a dry white wine like Pinot Grigio, to add acidity and enrich the preserved lemon.