What's Cooking with Jean
Wednesday, October 31, 2007
Green Pea Soup
2 medium shallots, chopped
1 teaspoon olive oil
1 or 2 boiling potatoes, peeled and cut into 1/2-inch pieces
1 teaspoon salt
3 1/2 cups water
1 lb frozen baby peas (3 1/2 cups), thawed
1 tablespoon crème fraîche or sour cream, either one mixed with 1 teaspoon water
Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes.
Add potato and salt and cook, stirring, 2 minutes.
Add water and simmer, covered, until potato is tender, about 15 minutes.
Add peas and simmer, uncovered, 2 minutes.
Purée in batches in a blender (if you'd like, you can then pour through a sieve.)
Reheat soup and season with salt and pepper.
Drizzle servings with crème fraîche.Labels: Soup
Posted by Jeannie ::
8:58 AM ::
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