Cream Of Fresh Pea Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 tablespoons unsalted butter
• 1 onion, minced
• 1 teaspoon table salt
• 2 tablespoons all-purpose flour
• 4 cups low sodium chicken broth
• 1 1/2 lbs frozen peas, thawed
• 1/2 cup heavy cream
• ground black pepper

Recipe

• 1 melt the butter in a large dutch oven over medium heat. add the onion and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes, stirring occasionally.
• 2 add the flour and cook for 1 minute while stirring. slowly add the broth, scraping up any browned bits. bring to a simmer and cook for 5 minutes.
• 3 add the peas to the soup and simmer until tender, 5 to 7 minutes.
• 4 puree the soup in batches in a blender (or food processor) until smooth.
• 5 return the pureed soup to the pot and stir in the cream. bring to a brief simmer, then remove from the heat. season with salt and pepper to taste before serving.
• 6 to make ahead.
• 7 this soup can be prepared through step 2, cooled, covered, and refrigerated for up to 3 days. it cannot be frozen. reheat over low heat and proceed with step 3.