Fresh green peas are a delight and this is the perfect way to prepare them. If fresh are not available, frozen is fine - but thaw them first.
One word: exquisite. I made this recipe to serve 12, and the only changes I made were to use a large spanish onion instead of 6 medium shallots, and a little garlic salt. Once pureed this soup has a beautiful colour & texture; velvety and delicate. I absolutely loved this, and would make it again any time. Frozen peas worked just fine for me. A little bit of whipping cream & a sprig of mint garnished this very nicely. Thank you so much for the recipe! - 16 Mar 2008 (Review from Allrecipes USA and Canada)
This was fantastic! I made a few small changes. I used frozen peas instead of fresh, vegetable broth instead of water and sour cream instead of whipping cream. I will definitely make this again. - 02 Nov 2007 (Review from Allrecipes USA and Canada)
Really liked this! I made a few alterations: Sauteed a clove of garlic in a bit of olive oil, used half of a small yellow onion (what I had), salt, pepper, and rosemary, (a dash of crushed red pepper (tiny tiny sprinkle), and used vegetable stock instead of water and it was fabulous! Great flavor and smooth velvety texture. - 21 Feb 2008 (Review from Allrecipes USA and Canada)