| • | Melt the butter in a heavy-bottomed saucepan all over normal heat.
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| • | Cook the shallots until very soft and translucent, about 3 minutes.
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| • | Pour in the water and peas, season to taste with table salt and pepper.
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| • | Increase the heat up to medium-high, bring in to a boil, then reduce heat up to low, cover, and simmer until the peas are tender for 12 to 18 minutes.
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| • | Puree the peas in a blender or food processor in batches.
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| • | Strain back into the saucepan, stir in the cream if using, and reheat.
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| • | Season to taste with table salt and pepper before serving.
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| • | Pea Soup is ready.
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