Potage Pea Soup

1. 1

   Defrost peas to room temperature.

2. 2

   Reserve 1/2 cup of peas for garnish.

3. 3

   In small saucepan, combine remaining peas with water, salt, sugar and pepper.

4. 4

   Bring to vigorous boil over high heat. Cover, lower heat to medium and cook 5 minutes.

5. 5

   Remove from heat. Strain liquid and reserve.

6. 6

   Cool peas and place in blender with chicken broth.

7. 7

   Cover and blend on high speed for 1 minute.

8. 8

   Add to saucepan with cooking liquid and bring to a boil.

9. 9

   Stir in butter with wire whisk.

10. 10

    Taste and correct seasonings.

11. 11

    Before serving, add 2 or 3 tablespoons of soup to cream.

12. 12

    Garnish with uncooked peas.

* Per serving · 4 servings · Values may vary.

No additional tips available.