Sweet Pea Soup From 'Kitchen Confidence'

In a large soup pot set over medium-high heat, melt 3 tablespoons of the butter. Add the scallion whites, sugar, salt, and pepper. Cook, stirring, until just fragrant, about 2 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken broth and bring to a simmer, scraping up any bits from the bottom of the pot. Add the peas and half of the scallion greens (reserving the rest for garnish). Simmer until the peas are thawed and tender, about 3 minutes. Remove the pan from the heat and let cool slightly.

Using an immersion blender, blend the soup until it’s semi-smooth but still has some texture. (Alternatively, puree the soup in batches in a standard blender.)

Return the soup pot to medium-high heat. Add the heavy cream and stir well. Cook until the soup is warmed through, 5 to 7 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter until melted. Season to taste with salt and pepper.

To serve, ladle the soup into serving bowls and garnish with crème fraîche and pea shoots, if desired.