Well, technically the peas are not fresh but frozen. It is supposed to be spring but it isn't so far into spring yet. I sauté chopped onion and carrot for 5 minutes before adding chicken stock and cook until the carrot softens. Frozen peas are then added to cook for 10 minutes or so then puree. I finish it with a little milk and butter and serves with a few drops of really good extra virgin olive oil.
It is a very lovely soup but a little simple. I imagine that it would be nice to add a couple seared giant scallop, or crunchy sweetbread, or crispy crab cake. Well, that is for a fancy dinner party.
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