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1
Prepare an ice-water bath, and set aside.
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2
Melt the butter in a medium saucepan over medium-low heat.
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3
Add the onions, and season with salt and pepper.
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4
Cook, stirring frequently, until the onions are translucent, about 8 minutes.
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5
Add the stock; bring to a boil.
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6
Reserve about 1/4 cup each snap and garden peas.
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7
Add the remaining snap peas to the saucepan, and return the stock to a boil.
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8
Add the remaining garden peas; cook until all the peas are tender, about 4 minutes.
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9
Transfer the pan to the ice-water bath.
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10
Stir until the mixture is cool.
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11
Working in batches, transfer the mixture to the jar of a blender; process until it is smooth.
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12
Return to the saucepan, and set over medium heat.
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13
Stir in the cream, and adjust the consistency with more stock, if needed.
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14
Season with salt and pepper.
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15
Meanwhile, prepare a small ice-water bath, and bring a small saucepan of water to a boil.
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16
Add the reserved snap peas and garden peas.
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17
Blanch until they are just tender, 2 to 3 minutes.
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18
Using a slotted spoon, transfer the peas to the ice-water bath; drain in a colander.
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19
Cut the snap peas into small pieces.
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20
To serve, divide the soup among soup bowls, and garnish each serving with blanched mixed peas.
