Emerald Spring Pea Soup

To make the soup

In a soup pot, melt the butter over medium heat and cook the shallots for 5 to 6 minutes, or until tender but not browned. Stir in the tarragon and basil and cook for 30 seconds. Add the sherry to the pan and cook until most of the liquid is absorbed. Add the peas and the broth.

Bring the liquid to a slow boil and cook the peas until just tender, about 8 minutes for fresh peas. Stir in the cream and adjust the seasoning with salt and pepper.

Puree the soup in a blender or food processor or pass through a sieve or food mill.

Serve in pretty bowls and garnish with Basil Oil, Soft-Crisp Croutons and Radish and Arugula Salad.

To make the Basil Oil

Combine all the ingredients in a blender or food processor and process until smooth.

To make the Soft-Crisp Croutons

Preheat your oven to 425° F. Combine the butter and basil and toss the bread cubes to coat well. Sprinkle with the sea salt and toast in the oven for 2 to 3 minutes. Thread several croutons each on skewers and float on the soup.