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.
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