Pea Soup with Creme Fraiche

• 2 medium shallots, chopped
• 1 teaspoon olive oil
• 1 (4-ounce) boiling potato, peeled and cut into 1/2-inch pieces
• 1 teaspoon salt
• 3 1/2 cups water
• 1 pound frozen baby peas (3 1/2 cups), thawed
• 1 tablespoon creme fraiche or sour cream, either one mixed with 1 teaspoon water

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. Puree in batches in a blender (use caution when blending hot liquids), then force through a very fine sieve into a saucepan.
6. Reheat soup and season with salt and pepper.
7. Drizzle servings with creme fraiche.

shallots, olive oil, boiling potato, salt, water, baby peas, creme fraiche

Taken from www.epicurious.com/recipes/food/views/pea-soup-with-creme-fraiche-104753 (may not work)