Creamy Fresh Pea Soup With Basil And Lime

• 3 shallots, diced
• 1 fennel bulb chopped into small pieces (optional)
• 3 16-ounce bags of frozen petite or baby peas
• 1 lime
• 1/2 cup dry white wine
• 1/3 cup light cream
• 2 cups of water
• 1 Rapunzel No Salt Bouillon Cube (optional, see notes)
• Salt and pepper to taste
• Salt and pepper to taste Olive oil and butter for cooking
• 1 generous handful of fresh basil, chopped
• Serving options: dollop of creme fraiche or sour cream, squeeze of lemon or lime, freshly chopped basil, chives and fennel fronds, sauted shrimp or scallops, croutons, crumbled bacon

1. Saute the shallots and the fennel with salt and pepper in some olive oil and butter until soft. Add the Rapunzel Bouillon cubes, wine and two cups of water. Salt to taste. Bring to a simmer. Add two 16 ounce bags of frozen peas. Bring back to a simmer. Cook for about 5-8 minutes, until the peas are tender but remain bright green. Take the pot off the heat and add the handful of chopped basil. Puree with an immersion blender or in a regular blender or food processor. Taste and adjust the salt and pepper. Stir in the light cream and about half of the third bag of peas. Stir in a couple of squeezes of fresh lime juice. Serve with a dollop of creme fraiche and chopped basil. If using the fennel bulb in this recipe, you may also garnish the soup with some chopped fennel fronds. Enjoy!

shallots, fennel, baby peas, lime, white wine, light cream, water, no salt, salt, salt, generous handful, creme fraiche

Taken from food52.com/recipes/30363-creamy-fresh-pea-soup-with-basil-and-lime (may not work)