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1
For the crispy shallots: In a pan (I used the dutch oven I was going to use for the soup), heat oil over medium to medium-high heat.
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2
Chop and separate the sections of the shallots.
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3
Fry in the oil for about 3-4 minutes or until brown but not burnt.
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4
Be careful because this transition can happen quickly.
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5
Set aside and lightly salt.
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6
For the soup: In the same dutch oven (make sure there are no bits of shallot left), add a bit more oil to set heat to medium.
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7
Add the chopped onions, carrots, garlic, celery, cayenne, and some salt and pepper.
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8
Saute for about 7 minutes.
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9
Then, add the stock and peas.
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10
Add enough water to ensure that all of the ingredients are covered.
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11
Bring to a boil and then reduce to a simmer for about 10 minutes or until all vegetables are very tender.
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12
Do not worry about over cooking the vegetables because they are going to be pureed.
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13
When vegetables are very soft, add the cream cheese and heat through until dissolved.
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14
Add the mint and stir for about 1 minute.
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15
Then, in a blender or with an immersion blender, puree the soup until smooth.
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16
If desire, pass through a sieve for an extra smooth soup.
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17
Garnish with the crispy shallots, fresh cracked pepper, Parmesan cheese, and a mint sprig.
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18
Enjoy!
