Fresh Pea Soup

By akselden

Ingredients

• 4 cups fresh peas about 3 1/2 lbs in the shell)
• 2 tablespoons unsalted butter
• 3 cups chicken stock
• 2 tablespoons De Soto Sherry Vinegar
• 1 cup heavy cream (or yogurt)

Details

Servings 4

Preparation

Step 1

In a large pot of boiling salted water, blanch 2 cups fresh peas (about 3 1/2 lbs in the shell) for 1-2 minutes. Drain and rinse with cold water, set aside.

Melt 2 tablespoons unsalted butter in the pot, add 2 finely diced shallots, and gently saute' for 1 minute. Return peas to the pot, add 3 cups chicken stock and simmer for 5-6 minutes, until the peas are tender but still very green. Stir in 2 tablespoons De Soto Sherry Vinegar and 1 cup heavy cream (or yogurt) and immediately pass the mixture through a food mill using a coarse disc.

Add salt and pepper to taste, and if desired a dash Tabasco or cayenne pepper. Garnish with chives and/or sour cream. Serve hot or chilled.