Green Pea Soup

Slice an onion, soften it in olive oil. Add the rest of the ingredients. Puree.

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Prep Time 5

Cook Time 15

Total Time 20

Servings 4

Calories 105 kcal

Ingredients

1 tsp olive oil
1 large onion sliced, about 1 1/2 cups
2 1/2 cups chicken broth use low sodium if you can find it. The nutrition label uses regular sodium Pacific brand Chicken Bone Broth, substitute vegetable broth or water to make it vegetarian
3/4 tsp dried tarragon
1/2 tsp salt
freshly ground black pepper
1 10 oz bag frozen peas about 2 1/4 cups
yogurt or sour cream for garnish

Instructions

Heat the olive oil in a medium/large pot over moderately low heat.
Add the onion and cook until softened, about 5 minutes. Stir as needed to prevent browning the onion.
Add the broth, tarragon, salt, a few grinds of black pepper and bring to a boil.
Add the frozen peas and cook just until the peas are defrosted. The peas will be cooked before it starts to boil again.
Puree until smooth. I use an immersion blender. If you don't have one, puree it in batches in your regular blender.

Notes

Garnish with just about anything: plain yogurt, sour cream, half and half, croutons, black pepper, chopped chives, olive oil, bacon, or leftover ham. Can be eaten hot or cold. Serve with a salad, bread, and a baked potato for a filling plant-based meal.