Emerald Spring Pea Soup

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Emerald Spring Pea Soup

 

2 tablespoons butter

1/4 cup sliced shallots

1 teaspoon each fresh tarragon and basil, coarsely chopped

1/4 cup dry sherry

4 cups freshly shelled spring peas

3 cups well-seasoned vegetable broth

1/2 cup heavy cream

salt and pepper to taste

 

In a soup pot, melt the butter over medium heat and cook the shallots for 5 to 6

minutes, or until tender but not browned. Stir in the tarragon and cook for 30

seconds. Add the sherry to the pan and cook until most of the liquid is

absorbed. Add the peas and the stock.

Bring the liquid to a slow boil and cook the peas until just tender, about 8

minutes for fresh peas. Stir in the cream and adjust the seasoning with salt and

pepper.

Puree the soup in a blender or food processor or pass through a sieve or food

mill.

Serve in pretty bowls.

Makes about 2 quarts.