Spring Pea Soup with Mint and Creme Fraiche

Serves 6 
Modified from epicurious.com

6 pounds fresh, unshelled peas (i.e. the peapods are still on)
1/4 c. fresh mint leaves (lightly packed)
1/4 c. fresh tarragon leaves (lightly packed)
1 onion diced
2 T. butter
4 c. chicken or vegetable stock
minced chives (garnish)
8 T. creme fraiche (or sour cream)

Shell peas, this will take longer than anything else. Takes about 1/2 and hour. Saute onion until translucent. Add stock and bring to a boil. Add peas, reduce to a simmer and cook for 5 minutes. Remove from heat, place in blender with remaining 2 cups stock, mint and tarragon. Blend until a uniform, non-chunky texture is achieved. Season with kosher salt and white pepper. Serve warm or cold. Place in bowls, then add chives and 1-2 T creme fraiche per bowl.  Saves well.