Pureed pea soup

Resist the temptation to puree this beautiful green soup with a hand-held immersion blender or in a food processor: It works best in a regular blender. Serve as an appetizer before the lamb. Serves 6.

2	tablespoons butter
3	large shallots, chopped
6	cups shelled fresh peas or frozen peas
4	cups vegetable stock or water
¼	cup flat-leaf parsley leaves
¼	cup heavy cream
1	tablespoon dry sherry
	Salt and pepper, to taste
3	scallions, thinly sliced

1. In large soup pot, melt the butter over medium-high heat. When it is foaming, add the shallots and cook, stirring, for 2 to 4 minutes or until softened.

2. Add the peas and stock or water and bring to boil. If using frozen peas, remove from heat. If using fresh peas, reduce heat to a simmer and cook for 8 to 12 minutes or until tender.

3. Stir in the parsley. Puree the soup in a blender in batches, pouring each pureed batch into a clean pot.

4. Add the cream, sherry, salt, and pepper. Reheat gently without boiling.

5. Ladle into bowls, sprinkle with scallions, and serve with crusty bread.