Instructions: Bring water to a boil in a sauce pot. Add some salt and 2 pounds fresh peas. Cook about 3-5 minutes. Remove from heat and shock in ice bath.

Put aside. Take sauce pot and add 1 quart of cream. Bring to a boil.

Cook about 5 minutes on a low simmer. Remove from heat and blend with 10 ounces clam juice. Add more salt and pepper to taste. Chill about 1/2 hour.

For the seafood quenelle: In a food processor add 4 ounces diver scallops and 4 ounces sweet water prawns. Blend until smooth, then add 1 quart heavy cream slowly until a mousse has formed. Add salt and pepper. Take saute pan or sauce pot and add about 16 ounces clam juice and bring to a simmer. In a small mixing bowl, make quenelle shapes out of the mousse and add to the clam juice. Cook about 2 minutes and remove from heat.

To serve, place the quenelles in soup bowls and pour chilled pea soup over.

Yield: 6-8 servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.