Fresh Pea Soup

2 tablespoons olive oil

2 shallots, minced

2 cloves garlic, minced

4 cups vegetable stock

Fresh thyme or mint

300 g. frozen peas

1/2 cup heavy cream

Salt and pepper

In a large pot, sauté the shallots in olive oil over medium heat.

Cook for 3-5 minutes, stirring occasionally. Add garlic and sautee for

one more minute, until lightly browned. Add vegetable stock and bring

to a simmer. Add frozen peas and herbs, salt and pepper. Bring to a boil,

then reduce the heat and let it simmer for 3-5 minutes. Remove from heat.

Using the immersion blender on low speed, puree the soup until blended.