This pea soup is prepared over low heat and only simmers for a short time to keep the nutrients intact and the flavor from the peas. If fresh peas aren’t in season you can simply use thawed frozen peas.
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2
tbsp
Butter
-
1/8
cup
Heavy cream
-
3
cups
Peas (green)
-
2
cups
Chicken stock
-
3
whole
Shallots
-
Slice shallots while you melt butter in pan. Add shallots and cook for 3 minutes.
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Meanwhile defrost peas and add to pan. Add chicken stock. Season with salt and pepper. Cover and simmer for 10 minutes.
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Laddle peas in blender with a little of the cooking liquid. Process until smooth. Strain the soup (you can skip this step if you don't mind the texture).
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Pour into pan and add cream. Add salt and pepper. Let cool and store in the fridge.
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When ready to serve, heat the soup but do not boil. Serve hot.