1. NOTE: if using frozen peas, thaw first. 2. In a heavy soup pot, melt the butter but do not burn. Add the shallots and cook for about 2-3 minutes, stirring occasionally. 3. Add 2 cups stock or water and the green peas, season with salt and pepper. 4. Cover and simmer the soup for approximately 12-15 minutes, stirring occasionally. 5. 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. 6. Strain the soup back into the soup pot, stir in the heavy cream (if using), and heat through WITHOUT boiling. 7. Season with salt and pepper and serve hot with homemade croutons and fresh chervil garnished on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
