Instructions: Melt the butter in a heavy saucepan. Add the shallots and cook for about 3 minutes, stirring occasionally. Add the peas and water and season with salt and pepper. Cover and simmer for about 12 minutes

(18 minutes if the peas are large or older) stirring occasionally.

When the peas are tender, ladle them into a food processor or blender with a little of the cooking liquid and process until smooth. Strain the soup into the saucepan, stir in the cream, and heat through without boiling. Add more salt and pepper if needed and serve hot, garnished with a few croutons.

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