Simple Spring Pea Soup

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Simple Spring Pea Soup
Deborah’s remarks: If we can keep the fresh peas out of our mouths as we shell them, we will have enough to make this great little quick soup.
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Ingredients
  1. 2 teaspoons vegetable oil
  2. 2 medium shallots, thinly sliced
  3. 1 Idaho potato, peeled and cut into ½-inch pieces
  4. 4 cups vegetable stock
  5. 1 pound spring peas (3 ½ cups), shelled
  6. 1 tablespoon fresh mint, minced
  7. 1 tablespoon crème fraîche or sour cream
  8. Salt and freshly ground black pepper to taste
  9. *optional1/4 pound smoked bacon, small dice and crisped
Instructions
  1. In a 3-quart heavy saucepan over moderate heat, sweat shallots in oil until softened.
  2. Add diced potatoes and season with salt and pepper.
  3. Add stock and simmer until potatoes are tender, about 20 minutes.
  4. Add peas and simmer for about 2 more minutes.
  5. Purée in batches in a blender, strain, and season with salt and pepper.
  6. Warm soup over low heat if necessary.
  7. Garnish with crème fraîche and/or bacon.
Adapted from Used with permission from Auguste Escoffier School of Culinary Arts, 2013
Adapted from Used with permission from Auguste Escoffier School of Culinary Arts, 2013
Stonebridge Farm CSA http://stonebridgefarmcsa.com/