No soup says "Spring" to me more than this cream of pea soup, and this is the time of year that I crave it. It could be its bright green color that I'm so ready to see on the plants in my yard, or the sweet, fresh pea flavor that reminds me of fruits and vegetables to come in the summer, or it could be that it's nice and warm and at least once (likely more) during the springtime I jump the gun and leave the house without a coat. I bitterly regret it every time. Whatever the reason, this soup is always something I look forward to this time of year.
If you like peas, you will like this soup. It actually tastes like peas. They're the main star in a small list of ingredients meant to enhance, not disguise, the pea flavor. Most of the hands-on time takes less than 10 minutes and I usually have everything for it on hand. That means I can easily whip it up to warm myself when I've returned from an errand run in 30 degree weather without a coat.
Cream of Pea Soup
2 T unsalted butter
1 onion, minced
2 T all-purpose flour
4 cups low-sodium chicken broth
1 1/2 pounds frozen peas, thawed. (For thicker soup, use 2 pounds)
1/2 cup heavy cream
1. Melt the butter in a large Dutch oven over medium heat. Add the onion and 1/2 tsp salt and cook until the onion is softened, about 5 minutes. Stir in the flour and cook for 1 minute. Slowly stir in the broth, scraping up any browned bits. Bring to a simmer and cook for 5 minutes.
2. Meanwhile, finely chop the peas in a food processor (or by hand). Add the peas to the soup and simmer until tender, 7 to 10 minutes. Puree the soup in batches in a blender or food processor until smooth.
3. Return the pureed soup to the pot and stir in the cream. Bring to a brief simmer, then remove from the heat. Season with salt and pepper to taste before serving.
Recipe Source: America's Test Kitchen Family Cookbook