New Pea Soup

Preparation:

Preparation: Peel the shallot finely and cut out the four hearts. Chop them very finely and let them dry over medium heat in a saucepan with the butter and the peas, stirring occasionally. Add the hot broth and continue to cook over medium heat for about ten minutes. Wash the prawn tails and steam them for 10 minutes. Drain about a third of the peas with a perforated spatula, which will serve as a garnish, and keep them aside. Blend the rest in the mixer (you can also use an immersion blender) and pour the cream obtained into the same saucepan. Add the cooking cream and heat for a few more minutes. If necessary, season with salt and pepper. Spread the peas and prawn tails on the cream obtained, sprinkle with finely chopped chives and serve immediately, piping hot.