Total Steps
3
Ingredients
7
Tools Needed
4
Ingredients
- croutons(optional)
- salt and pepper(optional)
- 3-4 tablespoons whipping cream(optional)
- 2 cups water
- pat butter
- 2-3 shallots, finely chopped
- 3 cups shelled fresh peas (about 3 pounds unshelled)
Instructions
Step 1
<a href="/technique/64W3NS5R/melt">Melt</a> the butter in a heavy saucepan. Add the shallots and cook for about 3 minutes, <a href="/technique/DRM2WPZ4/stirring">stirring</a> occasionally. Add the peas and water and <a href="/technique/H7TNTGFZ/season">season</a> with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper. Cover and <a href="/technique/GFSF4J5F/simmer">simmer</a> for about 12 minutes
Step 2
(18 minutes if the peas are large or older) <a href="/technique/DRM2WPZ4/stirring">stirring</a> occasionally.
Step 3
When the peas are tender, <a href="/technique/2262VYRW/ladle">ladle</a> them into a food processor or <a href="/technique/S6W4FR7F/blender">blender</a> with a little of the cooking liquid and process until smooth. <a href="/technique/KXN5X3J8/strain">Strain</a> the soup into the saucepan, <a href="/technique/DRM2WPZ4/stir">stir</a> in the <a href="/technique/R3P5MM3Z/cream">cream</a>, and <a href="/technique/XZFHRHHF/heat">heat</a> through without <a href="/technique/W7VKDJHH/boiling">boiling.</a> Add more <a href="/technique/DPSVTKVY/salt">salt</a> and pepper if needed and <a href="/technique/Y6MVNCHX/serve">serve</a> hot, <a href="/technique/HZXPVMNR/garnished">garnished</a> with a few croutons.