Cream of Pea Soup
2T. unsalted butter, 1- minced onion, 1/2t. salt and pepper to taste, 2T. all- purpose flour, 4c. chicken broth, can use low sodium, 1 and 1/2 lbs. thawed frozen peas. you can use fresh. 1/2c. heavy cream. A dollop of sour cream and a few croutons for topping.
Melt the butter in a large dutch oven over medium heat. Add the onion, salt and pepper. Heat and stir until onion is softened and starting to brown, about 5 minutes. Add flour and cook for one minute while stirring. Slowly add the broth scraping all the brown bits. Bring to a simmer and simmer 5 minutes. Add the peas and simmer till tender, about 10 minutes. Remove from heat and let cool slitely, about 10 minutes. Pour into a blender or food processor and blend until smooth. You may have to do two batches if you double the recipe. Pour this back into the dutch oven. Put on low heat. Stir in heavy cream. Bring to a quick simmer. Remove from heat and serve. You can add a dollop of sour cream and a couple of coutons for topping.
Pairs Well With
I found this on the Americas Test Kitchen Site. I've made it twice using generic frozen peas and it really is good. I usually double the recipe because it goes fast. Note: It doesn't taste as good the next day. But, it isn't bad.