A swirl of sour cream and fresh dill makes this bright Spring Pea Soup even more spectacular.
Spring Pea Soup
Serves: 4 to 6
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 thawed frozen peas
- 2 1⁄2 teaspoons kosher salt
- 1⁄4 teaspoon ground black pepper, plus more to serve
- Sour cream and chopped fresh dill, to serve
Instructions
- In a medium Dutch oven, melt butter over medium-high heat. Add onion and garlic; cook, stirring occasionally, until just tender, about 5 minutes. Add broth and potato; bring to a boil. Reduce heat to medium-low; simmer until potato is 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. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Process until smooth. Serve with sour cream, dill, and pepper.
