3 sm. shallots, minced
2 tbsp. butter
1/2 lb. sugar snap peas (1 1/2 c. shelled fresh peas or 1/2 lb. snow peas may be substituted)
2 1/2 c. chicken stock
2 tbsp. fresh lemon juice
1/4 tsp. ground cumin
1/2 c. heavy cream
1 tbsp. minced fresh coriander
Dash of Tabasco sauce
Salt & Pepper to taste

Saute the shallots in the butter until soft. Add the peas and stir-fry just until tender, about 2 or 3 minutes. Add the stock, lemon juice and cumin and simmer 15 minutes. Cool slightly then puree in a blender or food processor. Return to the saucepan, add the cream and Tabasco sauce. Add salt and pepper to taste. Heat thoroughly, but do not boil. Sprinkle with minced coriander just before serving.