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Fresh pea soup

  by Janet Swann
Preperation time: 5 mins
Cooking time: 15 mins
Serves: 2
Recipe Ingredients
400g shelled fresh peas;
2 shallots, finely chopped;
small knob of butter;
475ml water;
salt and pepper;
double cream (optional);
croutons to serve.
 
Recipe Method
In a saucepan melt the butter. Gently cook the shallots for about 3 mins.

Add the water and the peas. Season with salt and pepper. Cover, and leave to simmer for 13 mins, stirring occasionally.

Using a slotted spoon, ladle the peas into a blender. Add to the blender a little of the liquid from the pot and blend until smooth.

Strain the pea mixture back into the pot. Stir in the cream and heat through.

Season and serve with croutons scattered on top.