Spring Pea Soup with Nettle-Sorrel Pesto and Pea Vines

2 T. EVOO

2 large shallots, thinly sliced

4 cups chicken or vegetable broth

Kosher salt

1 pound fresh shelled English peas (from 3 pounds pea pods)

1/4 cup heavy cream

12 small pea vines, torn

1/4 cup Nettle-Sorrel Pesto

 

Heat the oil in a large soup pot over medium-low heat. When hot, add the shallots, and cook, stirring occasionally, until the shallots are translucent but not browned, about 10 minutes. Add the broth, season with salt, and bring to a simmer. Add the peas and the cream and return to a strong simmer. Cook until the peas are tender but still bright green, 3 to 5 minutes. Carefully transfer the mixture to a blender or food processor, then purée until extremely smooth. Season to taste with additional salt, if necessary. Ladle the soup immediately into bowls and garnish each bowl with a little tangle of pea vines and a dollop of the pesto.