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Herbed Carrot Cream with Peas



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Herbed Carrot Cream with Peas

Bon Appetit February 1982

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1/4 cup (1/2 stick) butter
1 pound carrots, shredded
8 green onions, minced
6 large shallots, minced
1 small potato, peeled and finely chopped
1 garlic clove, minced
1/4 teaspoon dried tarragon
1/4 teaspoon dried chervil
1/4 teaspoon dried marjoram
Generous pinch dried thyme
2 quarts rich chicken stock
1 cup whipping cream
One 10-ounce package frozen tiny peas, thawed
Salt and freshly ground pepper

Melt butter in a heavy 5-to 6-quart saucepan over medium-low heat. Add carrots, green onion, shallot, potato, garlic and herbs. Cover and cook, stirring occasionally, until the vegetables are wilted, about 10 to 15 minutes. Pour in chicken stock. Bring to a boil and boil, uncovered, until potatoes are tender, about 15 minutes. (Can be prepared 1 day ahead, covered, and refrigerated.)
Transfer to processor and puree. Return to stockpot and reheat to simmer.
Add cream and peas and cook just until heated through. Season with salt
and pepper to taste. Serve immediately. Serves 6 to 8.

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