Serves 4
Ingredients
- 1 tablespoon olive oil
- 1/2 cup finely sliced shallots
- 1 clove garlic, chopped fine
- 1 pound shelled fresh sweet peas (or frozen)
- 1/2 tablespoon chopped fresh tarragon
- 1/2 tablespoon salt
- Pinch pepper
- 1/4 cup half and half or light cream
Method
- 1. Heat olive oil in soup pot. Add shallots and garlic and cook over med. Heat until shallots are just wilted. Add 3 1/2 cups water, bring to boil, turn down heat and simmer for 1/2 hour.
- 2. Add peas, tarragon, salt and pepper and bring back to boil. Turn down heat and let simmer for 5 minutes. Remove from heat and let cool to room temp. Purée in a blender in batches until very smooth. Force through fine sieve into clean pot, discarding small amount of pea skins left in sieve.
- 3. Stir in half and half and add salt if necessary to taste. Can be reheated and served hot or chilled and served cold.
