Pea Soup with Crème Fraîche

Ingredients

• 3.5 cups peas frozen thawed
• 1 teaspoon olive oil 
• 4 ounce potato boiling peeled cut into 1/2-inch pieces
• 1 teaspoon salt 
• 2 medium shallots chopped
• 1 tablespoon crème fraîche mixed sour with 1 teaspoon water
• 3.5 cups water 

Equipment

• sauce pan
• sieve
• blender

Directions

1. Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes.
2. Add potato and salt and cook, stirring, 2 minutes.
3. Add water and simmer, covered, until potato is tender, about 15 minutes.
4. Add peas and simmer, uncovered, 2 minutes.
5. 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.
6. Drizzle servings with crème fraîche.
7. Cooks' note
8. ·Soup can be made 2 days ahead and chilled, covered.
9. Each serving about 87 calories and 2 grams fat
10. Gourmet