Spring Pea Soup

1. 1

   Heat, in a heavy-bottomed soup pot: 3 tablespoons butter.

2. 2

   Add and cook over medium heat, stirring often: 1 large onion, sliced thin, Salt.

3. 3

   When very soft but not browned, pour in and bring to a boil: 5 cups water.

4. 4

   When the water boils, add: 3 cups shelled very fresh sweet peas (about 2 pounds).

5. 5

   Cook at a simmer, stirring occasionally, until the peas are tender, about 5 minutes.

6. 6

   Puree the soup in batches in a blender.

7. 7

   Fill the blender only one third of the way up and pulse to get started to avoid hot soup splashing out of the top.

8. 8

   Taste, adjust seasoning, and serve.

9. 9

   If you are not going to serve the soup right away, pour the pureed soup into a bowl set over an ice bath to chill it quickly and preserve the bright green color.

10. 10

    Stir frequently and carefully when reheating to avoid scorching.

11. 11

    Pass the puree through a sieve or food mill for a smooth texture.

12. 12

    Spring Pea Soup can be served hot or cold, and with a variety of garnishes: creme fraiche or yogurt and mint; buttery croutons; and herbs such as chervil, tarragon, or chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.