Creamy Pea Soup (ATK)

• portions: 8

Ingrédients

2 tablespoons unsalted butter

1 medium onion, chopped fine

Salt

2 tablespoons all-purpose flour

4 cups low-sodium chicken broth

1½ pounds frozen peas, thawed

½ cup half-and-half

Pepper

1 tablespoon minced fresh mint

Instructions

1. Melt butter in Dutch oven over medium heat. When foaming subsides, cook onion and ½ teaspoon salt until softened, about 5 minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth, bring to simmer, and cook until slightly thickened, about 5 minutes. Add peas and simmer until tender, 7 to 10 minutes. Puree soup in 2 batches in blender (or food processor) until smooth.

2. Return pureed soup to pot with half-and-half and warm over medium heat until just simmering. Season with salt and pepper. Ladle into individual bowls and garnish with mint. Serve.

Notes

Fresh tarragon may be substituted for the mint garnish.

Make Ahead: The soup can be made through step 1 and refrigerated for up to 3 days. When ready to serve, add half-and-half and proceed with step 2 as directed.

Cooks country 2007 April/ May