Fresh Pea Soup With Blossoms

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2 pounds unshelled English peas (about 2 cups shelled)

3 cups chicken or vegetable broth

1/2 cup water

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons creme fraiche, yogurt or sour cream thinned with milk

2 tablespoons minced chive blossoms or chives

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