Ingredients
1 pound peas in the shell, snow peas or sugar snap peas (frozen are acceptable)
3 cups chicken or vegetable stock
Salt and freshly ground black pepper
Sour cream for garnish
Chopped parsley for garnish
Preparation
In a saucepan, combine peas and stock, and bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until peas are bright green and tender, 10 minutes or so. Cool a few minutes. If you are using regular peas, remove some from their shells for garnish. (Refrigerate those until serving.)
Pour the cooked peas into a blender, and carefully blend them until they are puréed. Add salt and pepper to taste, and force through a fairly fine strainer, discarding solids. Refrigerate until cool; serve garnished with a dollop of sour cream and the parsley.
