Puree Mongole Soup

• 4 to 5 large red, ripe tomatoes, about 4 cups, or canned Italian plum tomatoes, peeled, seeded and juice reserved
• 2 cups fresh or frozen green peas, thawed
• 2 cups chicken broth, homemade or canned
• Salt and freshly ground white pepper to taste
• 1 cup heavy cream
• 13 cup fresh chervil sprigs

1. Place the tomato pulp in the bowl of a food processor.
2. Pulse on and off and puree until smooth.
3. Place the pureed tomatoes and the reserved juice in a medium nonreactive pan and set aside.
4. In a saucepan of lightly salted, boiling water, cook the peas until almost tender, about 10 minutes.
5. Drain.
6. Puree the peas in the food processor and fold into the tomato puree.
7. (If using frozen peas, puree in the food processor without precooking.)
8. Add the stock and seasonings to the puree mixture and place the pan over high heat and bring to a boil.
9. Add the cream and bring to a boil again.
10. Reduce the heat and simmer for 20 minutes.
11. Evenly divide the soup into six heated soup plates and top with the chervil sprigs.
12. Serve immediately.

red, green peas, chicken broth, salt, heavy cream, chervil sprigs

Taken from cooking.nytimes.com/recipes/10338 (may not work)