Green peas soup

Serves: 6

If they like it, it serves 6 otherwise

Preparation time: 10 minutes

Cooking time: 25 minutes

Totaltime: 35 minutes

This is a smooth, creamy start for a casual summer meal. Fresh peas give this cold soup its sweet flavor and velvety texture, but you can also use frozen. This soup is also tasty hot.

Ingredients

2 tablespoons butter
1 cup chopped onions
1-1/2 cups chicken or vegetable stock
2 cups cubed peeled potatoes (2 potatoes)
2 cups (500 mL) shelled fresh peas (1-1/2 lb/750 g unshelled)
1 cup (250 mL) cream or milk
1/2 teaspoon each salt and pepper

Garnish:
1/2 cup green peas,
thinly sliced Half sweet red pepper, finely chopped

Preparation

In large saucepan, melt butter over medium-low heat; cook onions, stirring occasionally, until softened, 10 minutes. Add stock, 1 cup (250 mL) water and potatoes; bring to boil. Reduce heat, cover and simmer for 20 minutes. Add peas; simmer, covered, until peas are tender, 5 minutes.

In batches, transfer to blender or food processor; purée until smooth. Transfer to bowl. Blend in cream; stir in salt and pepper. Refrigerate until chilled, about 4 hours.
(Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 1 day.)
Garnish:
Ladle into bowls; garnish with peas and red pepper.