Fresh Pea Soup - cooking recipe

Ingredients

4 tablespoons butter
1/3 cup flour
salt
pepper
white pepper, if desired
nutmeg, grated
3 cups milk
splash half-and-half or cream
2 cups mineral water (still)
1/2 cup very finely chopped onion
3 cups frozen peas, thawed or 3 cups fresh young peas
chopped chives
torn of fresh mint
unsweetened whipped cream
caviar
fresh green peas, cooked

Preparation

Make a white sauce: melt the butter in a 4-6 cup saucepan. Add flour over moderately-low heat with all seasonings. Cook 1-2 minutes.
Whisk in milk and cream, turn up heat, whisk, brining to a boil. Coat the top with some non stick cooking spray. Cover with plastic wrap on its surface, or use a coffee filter instead.
Put water, onion and peas into a soup pot, or 8-cup saucepan. Heat, with salt, bring to the boil. Cook, simmer gently, for 18-30 minutes, or until peas are well cooked. Taste. Transfer to a processor, food mill, the small holes of a meat grinder, or use an immersion blender, to puree.
Put back in pot, add Bechamel, and stir till smooth, correct for seasoning, add more nutmeg, if desired.
Serve hot, or cold with one or more of the optional garnishes.