Spring Pea Soup

Name: Spring Pea Soup
Ingredients: 1 Tablespoon Olive Oil; 1 whole Onion, Peeled And Diced; 1 Tablespoon All-purpose Flour; 16 ounces, weight Peas (fresh Or Frozen But Not Canned); 3 cans 15 Oz Size, Chicken Stock; 1/2 teaspoons Salt, Or To Taste; 1/4 teaspoons Garlic Powder; 1/2 teaspoons Black Pepper, Or To Taste; 2 Tablespoons Chopped Fresh Chives; Sour Cream To Garnish; Pea Tendrils To Garnish, If Desired

11 ingredients

3 steps

Ingredients

1 Tablespoon Olive Oil
1 whole Onion, Peeled And Diced
1 Tablespoon All-purpose Flour
16 ounces, weight Peas (fresh Or Frozen But Not Canned)
3 cans 15 Oz Size, Chicken Stock
1/2 teaspoons Salt, Or To Taste
1/4 teaspoons Garlic Powder
1/2 teaspoons Black Pepper, Or To Taste
2 Tablespoons Chopped Fresh Chives
Sour Cream To Garnish
Pea Tendrils To Garnish, If Desired

Directions

1

Add the olive oil and onion to a large pot and saute over medium heat until translucent. Add the flour and stir to coat the onions. Whisk in the chicken stock. Add the peas and bring to a boil. Cover, reduce the heat to low and cook for 20 minutes. Season with salt, garlic powder and plenty of black pepper. Peas love pepper.
2

Puree the soup with either a stick blender or in a traditional blender. If using a standard blender, work in small batches. You can leave the soup slightly chunky or puree until smooth.
3

When ready to serve, swirl a tablespoon of sour cream or double cream into each bowl. Don't skip this step because it makes a big difference in taste. Garnish with pea tendrils if desired.