Active Time

　　20 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 6 servings (about 8 cups)

　　2 medium shallots, chopped

　　1 teaspoon olive oil

　　1 (4-ounce) boiling potato, peeled and cut into 1/2-inch pieces

　　1 teaspoon salt

　　3 1/2 cups water

　　1 pound frozen baby peas (3 1/2 cups), thawed

　　1 tablespoon crème fraîche or sour cream, either one mixed with 1 teaspoon water

　　

Step 1

Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add potato and salt and cook, stirring, 2 minutes. Add water and simmer, covered, until potato is tender, about 15 minutes. Add peas and simmer, uncovered, 2 minutes.

　　

Step 2

Purée in batches in a blender (use caution when blending hot liquids), then force through a very fine sieve into a saucepan. Reheat soup and season with salt and pepper.

　　

Step 3

Drizzle servings with crème fraîche.

　　

Nutrition Per Serving

Each serving about 87 calories and 2 grams fat

　　#### Nutritional analysis provided by Gourmet

　　Cooks' note

　　·Soup can be made 2 days ahead and chilled, covered.