Serves 6
6 cups thawed Frozen Peas (you may use fresh shelled peas)
1 Tbsp Butter
4 Shallots, finely chopped
5 cups Water (I used an organic Vegetable Broth)
5 Tbsp Whipping Cream
Sea Salt
Freshly Ground Pepper
Garnish: Croutons and Crème Fraîche
Melt the butter in a heavy saucepan or casserole (Le Creuset works best). Add the shallots and cook for about 3-4 minutes, stirring occasionally.
Add the peas and water and season with salt and some pepper. Cover and simmer for about 12-15 minutes (simmering time may vary), stirring occasionally.
When the peas are tender. ladle them into a food processor or a blender (you may use a hand blender) with a little of the cooking liquid and process until smooth.
Strain the soup back into the saucepan or casserole, stir in the cream and heat through without boiling. Add seasoning and serve hot.
Cook’s Note: Garnish with the croutons and the crème fraîche. You may also use crumbled crisp bacon.
~
