Sprouted Pea Soup - cooking recipe

Ingredients

1 quart peas (sprouted)
2 quarts chicken stock
1 cup milk (optional)
1 tablespoon butter
1/2 cup shallot (sliced)
1 onion (diced)
2 garlic cloves (mashed and finely diced)

Preparation

Rinse peas.
Simmer chicken stock and add peas.
Saute shallots, onions, and garlic in butter, reserving half of shallots (sauted) for garnish.
Simmer, covered, gently 3 hours.
Add milk.
Salt and pepper to taste.
Add remaining shallots.
Garnish with toasted baggett rounds, sour cream, or a teaspoon of very dry sherry.