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Sugar Snap Pea Soup With Parmesan Cream

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Los Angeles Times
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In the spring, when farmers markets were loaded with sugar snap peas, Russ Parsons created this fresh-as-the-moment soup, as fabulous as much more labor-intensive English pea soup. It can also be served cold, with a few leaves of fresh chervil rather than

2 pounds sugar snap peas

2 tablespoons butter, divided

1/4cup minced shallots

3/4cup chicken stock

1 teaspoon salt, plus more to taste

Freshly grated nutmeg

1 1/2teaspoons lemon juice, plus more to taste

Up to 1 teaspoon sugar

1/2cup cream

1/4cup grated Parmesan

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