Contributor: Carla Bayot
Prep Time |
Cook Time |
Total Time |
20 mins |
10 mins |
30 mins |
INGREDIENTS
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DIRECTIONS
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- 6 cups english peas, shelled
- 1 large shallot or green onion
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1/4 tsp pepper
- salt to taste
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese
- 1 tbsp cilantro, chopped
- 1/2 cup sour cream
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In an oven, heat the olive oil and butter until melted, then add the shallots and cook until tender or for about 2-3 minutes.
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Season with salt and pepper.
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Add 6 cups of the peas.
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Add in the chicken stock.
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Cover the pot and cook for about 10-12 minutes, over medium heat until the peas are tender, but not mushy.
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Puree the pea mixture in batches in a blender.
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Add the heavy cream and Parmesan cheese.
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Taste and season as necessary.
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Chop cilantro and sprinkle on top. Put a dab of sour cream in the bowl.
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