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Source: FamilyTime Community Cookbook

Active time: 20 min Start to finish: 1 hr
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Serves: 6 servings (about 8 cups).
Prep Time: 0 minutes
Cook Time: 0 minutes
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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

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.

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