Pea Soup with Crème Fraîche |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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 |
Directions:
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.
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.
3. Drizzle servings with crème fraîche.
4. Cooks' note ·Soup can be made 2 days ahead and chilled, covered.
5. Each serving about 87 calories and 2 grams fat Nutritional analysis provided by Gourmet
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