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Pea Soup
Serves 6 (makes 8 cups)
2 med shallots, chopped
1 teaspoon olive oil
1 potato, peeled and cubed (1/2 inch)
1 teaspoon salt
3 1/2 cups water
1 lb frozen baby peas (~3 1/2 cups)
1 tablespoon creme fraiche or plain yogurt
Cook shallots in oil in 3 quart heavy sauce pan until softened.
Add potato and salt and cook, stirring, 2 min. Add water and
simmer, covered, until potato tender. Add peas, simmer, uncovered
2 min. Puree in blender, then force though fine sieve back into
saucepan. Reheat (or chill). Add salt and pepper to taste.
Drizzle servings with creme fraiche.
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Pea 04