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1
In a medium pot, combine peas, butter, broth, and onions.
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2
If the peas are not submerged in liquid, add just enough water to cover them.
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3
Bring to a simmer over medium heat and cook for about 7 to 10 minutes, or until the onions are soft enough to puree and the peas are still bright green.
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4
While the peas are cooking, grill the bread.
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5
Heat a grill pan over high heat for 3 minutes.
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6
Pour some olive oil onto a large plate.
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7
Sprinkle oil with salt then dip pieces of bread quickly on both sides into the oil.
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8
Grill bread until slightly charred and hot, about 3 minutes per side.
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9
Using an immersion blender, standing blender*, or food processor, puree the soup until smooth and season with salt and freshly ground black pepper, to taste.
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10
Serve each bowl with a dollop of sour cream on top and grilled bread on the side.
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11
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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12
Transfer liquid to a blender or food processor and fill it no more than halfway.
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13
If using a blender, release one corner of the lid.
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14
This prevents the vacuum effect that creates heat explosions.
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15
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
