pea soup with chervil   serves 4 2½ pounds fresh peas in the pod 1 onion, finely chopped 2 tablespoons butter 1 heaping tablespoon flour 18 ounces chicken stock 12 ounces heavy cream 3 slices white bread, without crusts, diced salt, pepper nutmeg sugar chervil 1. Shell the peas. Saute the onion in a bit more than half the butter. Sprinkle the flour over the onions and stir well. Add the chicken broth and ¾ of the cream. Bring to a boil and then add all but a handful of the peas. Cover and cook over medium heat for 10 minutes. 2. Brown the diced bread in the remaining butter and spread out on paper towels. 3. Purée the soup in a food processor and then strain through a fine sieve. season with salt, pepper and nutmeg and a pinch of sugar. Add the rest of the peas. 4. Whip the remaining cream and stir it into the soup . Garnish with chervil leaves and croûtons. Serve immediately. back