- 2 tablespoons butter
- 1 medium chopped shallot
- 4 cups water
- 6 cups frozen peas
- 1/2 cup half-and-half
- Melt butter in saucepan. Add shallot; saute 2 minutes. Add water and peas.
- Cover and cook about 12 minutes.
- Puree soup. Add half-and-half, salt and pepper. Reheat.
Recipe by Jo Marshall.