Cardamom Pea Soup

1. 1

   In a 3 to 4-quart heavy saucepan over medium heat, saute the onion and ginger in butter and olive oil, stirring occasionally, until the onion is softened.

2. 2

   While stirring the mixture, add the cardamom and cook for 30 seconds - do not overcook.

3. 3

   Add the chicken broth, increase temperature to high, and bring to a boil.

4. 4

   Stir in the frozen peas, decrease temperature to medium, and simmer for about 10 minutes and the peas are very tender.

5. 5

   Pour mixture into a blender or food processor and puree until smooth, in batches if necessary, about 1 minute per batch.

6. 6

   Strain the mixture through a sieve into a bowl, pressing on the solids and skimming the liquid from the bottom of the sieve; discard solids.

7. 7

   Return the puree to the saucepan, season to taste with salt and pepper, and reheat.

8. 8

   Swirl a tablespoon of creme fraiche or heavy cream into each serving, serve, and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.