Fresh pea soup is always appealing. I usually make it in a very simple way - puree cooked fresh peas, with maybe sugar snaps and snow peas thrown in, with chicken stock and whatever other flavors I want - then strain.
OK that's great. Here's the question. There is clearly nothing more painful than shelling hundreds of english peas, only to throw them in soup where they sort of get lost. Has anyone tried cooking the english peas unshelled, pureeing them along with the sugar snaps etc, and then straining this entire mixture through a fine mesh to presumably rid one of the fibrous skins of the english peas? It would certainly be a lot less laborious but I'm not sure if the taste would be as good.. thoughts?