Velvety pods and peas
- 750 g Very fresh peas
- 3 small ones Fresh onion
- 25 g Butter
- 1 C. soup Oil
- Salt and pepper
- Shell 200 g of peas. Cook them for 5 minutes in boiling salted water. Refresh them, drain them. Book. Rinse the remaining unshelled peas. Peel the onions, chop them.
- Heat the oil in a saucepan. Melt the onions for 3 to 4 minutes over low heat. Add the whole peas with their pods. Pour 1 l of water.
- When boiling, salt slightly. Cook for 35 min. After cooking, mix and filter through a fine strainer.
- Warm up the soup on low heat. Salt, pepper to your liking. Stir in cold butter, whisking, then add reserved peas. Serve hot.