Sweet Pea Soup With Majorero Cream And Roncal Crisps

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3 tablespoons extra-virgin olive oil

1 large shallot, thinly sliced

1 thyme sprig

1/3 cup dry white wine

3 cups water

5 cups frozen peas (25 ounces)


1/2 cup chopped flat-leaf parsley

1/2 cup coarsely shredded Roncal or semi-aged sheep's-milk cheese

1/4 cup heavy cream

1/3 cup coarsely shredded Majorero or other mild, buttery, semi-aged goat's-milk cheese

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