Chilled Pea Soup With Fines Herbes

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Los Angeles Times


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3 tablespoons butter

12 green onions, white part only, thinly sliced (a generous 1/2 cup)

Coarse sea salt to taste

4 cups fresh or frozen green peas

5 cups chicken broth

3/4 cup crème fraîche

1 1/2 tablespoons each finely chopped tarragon, flat-leaf parsley and chervil

3 tablespoons chopped chives

Freshly ground black pepper to taste

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