Pea Soup Amuse Bouche

• 1 1/4 cups fresh or frozen peas
• 1 cup cold vegetable stock
• 1/4 cup heavy cream
• Salt to taste

1. In a blender, combine peas and stock and puree.
2. Strain through a fine mesh sieve into a small pot, pressing on solids to extract as much of the liquid as possible.
3. Add cream and heat slowly over medium-high heat, whisking until soup reaches 130 degrees on an instant-read thermometer (do not boil).
4. Adjust heat and cook peas for a few minutes at 130 until any starchy or bitter taste disappears.
5. Add additional cream if desired and salt to taste, remembering soup should be sweet.
6. Just before serving, froth soup with an immersion blender and serve in espresso cups.
7. Makes 1* cups, enough for 4 small servings; double recipe for larger servings.

peas, cold vegetable stock, heavy cream, salt

Taken from cooking.nytimes.com/recipes/11169 (may not work)