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1. Shell the peas, place 1 large handful in a separate dish for dressing.
2.Peel and finely chop the shallots.
3. Sweat the shallots in the butter then add the peas except those intended for dressing. Add water to the top, season with salt and cook for 15 minutes.
4. Blend the peas with the mint leaves and the whipping cream in a blender or hand blender until you get a smooth consistency. Pepper. Meanwhile, immerse the remaining peas in a pot of boiling water for a few minutes and them remove and immerse in a pot of iced water or running water (the purpose is to stop the cooking).
5. Divide the pea soup between the plates. Add a dash of whipping cream and the blanched peas. Garnish with a few mint leaves and add toast on the edge of the plate. To serve.
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