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  • 2 tablespoons butter
  • 1 medium chopped shallot
  • 4 cups water
  • 6 cups frozen peas
  • 1/2 cup half-and-half


  1. Melt butter in saucepan. Add shallot; saute 2 minutes. Add water and peas.
  2. Cover and cook about 12 minutes.
  3. Puree soup. Add half-and-half, salt and pepper. Reheat.

Recipe by Jo Marshall.

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The recipe was originally published as French Pea Soup on

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