1. Melt the butter in a heavy saucepan or flameproof casserole.  Add the shallots and cook for about 3 minutes, stirring occasionally.

2. Add 2 Cups of water and the peas, and seaon with salt and pepper.

3. Cover and simmer for 12 minutes for young or frozen peas and up to 18 minutes for large or older peas, stirring occasionally.

4. When the peas are tender, ladle them into a food processor or blender with a little of the cooking liquid and process until smooth.

5. Strain the soup into the saucepan or casserole, stir in the cream, if using, and heat through without boiling.  Season with salt and pepper and serve hot, garnished with croutons.

Fresh peas make the best soup but frozen will do.  This soup can be served all year long.