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
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.