My post the other day for brioche croutons mentioned pea soup, and I have had requests for it since. This is a quick pea soup that I have seem versions of done by different chefs on the Food Network, but most recently saw Ina make her spin on it. I thought this fit in nicely with the post from yesterday. This really is quite easy, but it turns out yummy enough to serve as the soup course for a rather formal dinner. Or just soup while you watch your favorite show. I love the versatility–the high/low of it all. Here is my version.
In a large pot add a big knob of butter and sauté a large chopped up sweet onion. The bigger the onion the better. Once done, add 2 boxes of the best chicken stock you can find. If you have homemade, by all means, use it. Bring to a boil, then add a 2 pound bag of frozen peas and cook for 5 minutes until the peas are tender. Take off the heat, add a few generous pinches of salt and pepper. Let cool. Once cooled, take an immersion blender and pulse until smooth, but still slightly thick. If you don’t have an immersion blender stick, a counter blender will certainly do the trick. Once the consistency you like, reheat, adding a 10 ounce box of frozen petit peas and cook until tender. I like having the blended soup, but also like getting the small peas running throughout. Add a dollop of sour cream or creme fraiche when done. Top with croutons if you have made them. Not necessary, but you will be extra happy if you did.
Truly, the easiest. For your shopping list–a large bag of peas and a small box of petit peas from the freezer section. 2 boxes of chicken stock, one large sweet onion. A bit of salt, a bit of pepper and a few spoonfuls of sour cream or creme fraiche. That is it. Enjoy!