Pea Soup with Crème FraîcheRomulo Yanes
Cooks' note
·Soup can be made 2 days ahead and chilled, covered.
Recipe information
Total Time
1 hr
Yield
Makes 6 servings (about 8 cups)
Ingredients
2 medium shallots, chopped
1 teaspoon olive oil
1 (4-ounce) boiling potato, peeled and cut into 1/2-inch pieces
1 teaspoon salt
3 1/2 cups water
1 pound frozen baby peas (3 1/2 cups), thawed
1 tablespoon crème fraîche or sour cream, either one mixed with 1 teaspoon water
Preparation
Step 1
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.
Step 2
Purée in batches in a blender (use caution when blending hot liquids), then force through a very fine sieve into a saucepan. Reheat soup and season with salt and pepper.
Step 3
Drizzle servings with crème fraîche.
Nutrition Per Serving
Each serving about 87 calories and 2 grams fat
#### Nutritional analysis provided by Gourmet
