Uses the freshest green peas you can find. If unavailable, use good quality frozen peas. Don't forget to serve this soup with a bottle of your best boojoelay or a Michelob. From Vegetarian: The Best Ever Recipe Collection.
Provided by COOKGIRl
Categories Vegetable
Time 23m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- NOTE: if using frozen peas, thaw first.
- In a heavy soup pot, melt the butter but do not burn. Add the shallots and cook for about 2-3 minutes, stirring occasionally.
- Add 2 cups stock or water and the green peas, season with salt and pepper.
- Cover and simmer the soup for approximately 12-15 minutes, stirring occasionally.
- When the peas are tender, transfer the soup to a large bowl and using a hand held immersion blender process the soup until very smooth.
- Strain the soup back into the soup pot, stir in the heavy cream (if using), and heat through WITHOUT boiling.
- Season with salt and pepper and serve hot with homemade croutons and fresh chervil garnished on top.
Nutrition Facts : Calories 292.4, Fat 12.4, SaturatedFat 7.5, Cholesterol 30.5, Sodium 95.1, Carbohydrate 34.8, Fiber 11.1, Sugar 12.3, Protein 12.4
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