A swirl of sour cream and a sprinkle of fresh dill make this soup look more like a work of art than a light lunch.
Spring Pea Soup
Makes about 8 cups
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 small russet potato, peeled and chopped
- 2 pounds fresh or frozen green peas, thawed
- 2½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- Sour cream, fresh dill, and ground black pepper, to serve
Instructions
- In a medium Dutch oven, melt butter over medium-high heat. Add onion and garlic; cook until just tender, about
- minutes. Add broth and potatoes; bring to a boil. Reduce heat to medium-low, and simmer until potatoes are tender, about 15 minutes. Add peas, salt, and pepper; cook for 1 minute. Remove from heat.
- Working in batches, transfer soup to the container of a blender; purée until smooth. Serve with sour cream, dill, and pepper.
Notes
KITCHEN TIP
For a gourmet twist, substitute crème fraîche for sour cream.
For a gourmet twist, substitute crème fraîche for sour cream.
