Split green and yellow peas are simmered in vegetable stock with Madras curry and fried onions, then topped with crunchy toasted garlic, Maldon sea salt flakes and a dollop of crème fraîche.. For the Crème Fraîche 6 oz fresh heavy cream 2 oz cultured buttermilk Gently heat heavy cream to 105 degrees (use a thermometer), … Continue reading Curried Two-Pea Soup with Toasted Garlic and Crème Fraîche