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What a doll. You need a new friend...may be one is on its way to find you.
In the meantime, you can cuddle with TT at Kernville.
She likes cheese...just sayin'
=^^= thelma
__________________ Travel is in my blood, adventure is my passport, aluminum is my favorite construction medium, and therefore, an Airstream was my destiny.
2 medium shallots, chopped
1 teaspoon olive oil
1 (4-oz) boiling potato, peeled and cut into 1/2-inch pieces
1 teaspoon salt
3 1/2 cups water
1 lb frozen baby peas (3 1/2 cups), thawed
1 tablespoon crème fraîche or sour cream, either one mixed with 1 teaspoon water
Preparation
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. 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.
Drizzle servings with crème fraîche.
Cooks' note:
• Soup can be made 2 days ahead and chilled, covered.
Last edited by Kevbo10 : 10-13-2007 at 07:36 PM.
Reason: I HAVE THE WIND SOMETHING FIERCE...