Source: dLife

Elegant, yet easy, French-style pea soup with shallots and cream.

Servings

1 Butter, salted, pat, 1" x 1/3"
2 medium shallots , finely chopped (3 shallots can be used)
3 cup fresh green peas , shelled (14 ounces)(about 3 pounds garden peas)
17 floz cold water (2 1/4 cups )
3 tbsp light whipping cream (optional)
1 pinch black pepper , frshly ground
1 pinch salt
1 Croutons, serving (optional, to garnish)

1 Melt butter in a heavy pan. Add the shallots and cook for about 3 minutes, stirring occasionally.
2 Add peas and water; season with salt and pepper. Cover and simmer for 12 minutes for young peas (or 18 minutes for older peas), stirring occasionally.
3 When peas are tender, ladle them into a food processor or blender with some cooking liquid; process until smooth.
4 Strain the soup into pan, stir in cream (optional), and heat through without boiling.
5 Add the seasoning, serve hot and garnish with croutons, if desired.

If fresh peas are not available, use frozen peas, thawed and rinsed.