Pea Soup with Creme Fraiche

1. 1

   Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes.

2. 2

   Add potato and salt and cook, stirring, 2 minutes.

3. 3

   Add water and simmer, covered, until potato is tender, about 15 minutes.

4. 4

   Add peas and simmer, uncovered, 2 minutes.

5. 5

   Puree in batches in a blender (use caution when blending hot liquids), then force through a very fine sieve into a saucepan.

6. 6

   Reheat soup and season with salt and pepper.

7. 7

   Drizzle servings with creme fraiche.

* Per serving · 4 servings · Values may vary.

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