Fresh Pea Soup
Servings: 6 Servings
Equipment
- Immersion Blender or Regular Blender
Ingredients
- 2 Tbs butter
- 1 medium medium sweet onion finely diced
- 4 cups chicken broth
- 1/2 tsp dried tarragon
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1 1/2 pounds fresh or frozen green peas
- 1/4 cup sour cream
- Salt and cracked black pepper to taste
- Grated Parmesan garnish
- Fresh parsley garnish
Instructions
- In a Dutch oven over medium heat, melt the butter. Stir in onion. Cover and cook for about 4 minutes, stirring occasionally. Remove the lid and continue cooking for an additional 4-5 minutes. Until the onions are softened.
- Pour in the chicken broth, peas, tarragon, rosemary, and salt. Increase the heat to medium-high and bring to a boil. Reduce heat to low, cover, and simmer until the least are tender (about 12-15 minutes).
- Use an immersion blender to purée the peas until desired consistency.
- Whisk in the sour cream until incorporated.
- Salt and pepper to taste.
- Garnish with grated Parmesan and fresh parsley.
- Serve.
Notes
Be sure to read the ingredients for gluten-free.
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