Ingredients

• 1 tablespoon vegetable oil
• 1 cup onions, minced
• Salt and fresh ground pepper, to taste
• 2 cups chicken stock
• 2 cups English blanched peas
• 1 tarragon sprig
• 1 chervil sprig
• 1 mint sprig
• 4 tablespoons lobster meat, diced
• 4 tablespoons crabmeat, picked
• 4 tablespoons shrimp, cooked and diced
• 4 (1-inch) square pieces cheese toast

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Instructions

1. Place the oil into a saucepan over a low heat, add the onions and stir, season to taste with salt and pepper, add 1/2 cup chicken stock. Slowly cook until translucent, about 2 minutes. Remove from the heat. Place the onions, peas, chicken stock in a blender for 30 seconds. Season to taste with salt and pepper and add the tarragon, chervil, and mint sprigs. Blend until silky smooth (approximately 4 minutes). Adjust the seasoning to taste. Divide the soup into 4 cups, artfully present the condiments in a separate dish. Serve immediately.;