Ingredients

1 tablespoon olive oil

1/2 cup finely sliced shallots (about 3)

1 clove garlic, chopped fine

1 pound shelled fresh sweet peas

1/2 tablespoon chopped fresh tarragon

1/2 tablespoon salt

Pinch pepper

1/4 cup half and half or light cream

Preparation

  1. Heat olive oil in soup pot. Add shallots and garlic and cook over med. Heat until shallots are just wilted. Add 3 1/2 cups water, bring to boil, turn down heat and simmer for 1/2 hour.
  2. Add peas, tarragon, salt and pepper and bring back to boil. Turn down heat and let simmer for 5 minutes. Remove from heat and let cool to room temp. Purée in a blender in batches until very smooth. Force through fine sieve into clean pot, discarding small amount of pea skins left in sieve.
  3. Stir in half and half and add salt if necessary to taste. Can be reheated and served hot or chilled and served cold.