Parisian Sweet Pea Soup

1. 1

   Melt the butter in a Dutch oven or heavy saucepan over medium heat. Add the onions and cook for about 3 minutes, until they're soft and transparent. Add the water and the peas, bring to a boil then reduce to a simmer. Cover, and let it cook for about 15 minutes, until the peas are tender.

2. 2

   Use a hand mixer or a blender to puree into a smooth soup. If you're feeling ambitious, put a fine strainer over the pan (to catch any larger fibers or shells) and pour the soup back into the pan. I usually skip this step...I don't mind a more granular texture and am happy to save time and dishes for a weeknight dinner. Stir in the salt, pepper, and whipping cream and serve with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.