Pea puree for spatzle

1 to 1.5 quarts blanched and shocked peas. Drain very well and place in vita mix. Place on medium high and add just enough ice water to loosen and spin. I use more ice than water personally. Pass through chinoise. For every pint of puree: 1/4 pint creme fraiche 1/4 pint whole milk Salt, sugar to taste. Mix with a wisk by hand over an ice bath. Season well and the sauce should have the consistency of Mornay sauce. This is the sauce we are using on the spatzle right now, cold to room temp.