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["Add peas to a large pot of boiling, salted water. Cover pot and bring back to a boil. Uncover and cook until peas are tender but still vibrant green, 6 to 8 minutes. Do not cook so long that they turn drab. As soon as peas are done, drain them and place in an ice water bath. Drain again.", "", "2. While peas are cooking, melt 1 Tbls butter in a small skillet over medium-low heat. Add shallots and cook until tender and translucent, about 5 minutes. Set aside.", "", "3. Place half of peas in a blender and puree until very smooth. Add a Tbls or 2 of chicken stock, if needed, to keep mixture flowing. Add remaining peas and cooked shallots and finish pureeing.", "", "4. Pass pea puree through a strainer into a bowl, pressing with a flat rubber spatula to work it all through. Rinse the spatula blade to remove any fiber and scrape the thick pea puree that sticks to the outside of the strainer into the bowl. Discard fiber that is left in the strainer.", "", "5. Stir just enough chicken stock into puree to make it a flowing liquid. It should have the consistency of fairly thin split pea soup. Stir in salt, a few gratings of nutmeg and lemon juice. Taste; if peas aren't bright and sweet, stir in enough sugar to correct. If needed, add more salt and lemon juice. The recipe can be prepared to this point up to 8 hours in advance (any longer and the color will start to fade). Refrigerate in tightly covered container.", "", "6. Pass puree through a fine strainer. Warm over medium-low heat until mixture is bubbling. While puree warms, cook cream and Parmesan in a small saucepan over medium heat just until Parmesan melts and cream is thick enough to coat the back of a spoon.", "", "7. When puree is hot, stir in remaining 1 Tbls butter. Taste once more and adjust seasonings if needed. Divide soup among 6 warmed bowls. Gently shake each bowl to distribute puree in an even layer. Spoon Parmesan cream into the center of the puree in a rough ""C"" pattern. Serve immediately."]
