Spring Pea Soup with Garlic Toast
makes 6 servings
INGREDIENTS
2 medium shallots, chopped
2 teaspoons olive oil
1 (4-ounce) boiling potato {white, thin/waxy skin}, peeled and cut into 1/2-inch pieces
1 teaspoon salt
4 cups vegetable broth
1 teaspoon dried herbs (I used thyme)
1 pound frozen baby peas, thawed
1 tablespoon crème fraîche or sour cream (mix with a little bit of water for a more fluid consistency)
3 pieces of bread (cut into strips or halves, whichever you prefer)
1 tablespoon butter
1/2 garlic clove
DIRECTIONS
Cook shallots in oil in a 4-quart heavy saucepan or pot over medium heat. Stir until softened, about 2 minutes. Add potato and salt and cook, stirring, for 2 minutes. Add broth and herbs. Simmer, covered, until potato is tender, about 15 minutes. Add peas and simmer, uncovered, for 2 minutes. Meanwhile toast bread, then butter it and rub it with a little bit of a garlic clove.
Pureé in batched in blender and season with salt and pepper. Drizzle with crème fraîche and sprinkle with chives. Serve with garlic toast.
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