Green Pea Soup
2 tablespoons unsalted butter
4 leeks, white and pale-green parts only, chopped
4 ounces onions, chopped
4 ounces celery, chopped
4 ounces carrots, chopped
8 cups reduced-sodium chicken broth
6 cups frozen peas
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
salt, to taste
black pepper, to taste
Step 1. In a 7.25-qt Dutch oven or a soup pot, heat up the unsalted butter over medium heat.
Step 2. Add the leeks and onions to the Dutch oven; cook for 8 minutes or until the onions are lightly browned; stir occasionally.
Step 3. Add the celery and carrots; cook for 5 minutes; stir occasionally.
Step 4. Add the reduced-sodium chicken broth. Bring the Dutch oven to a boil over high heat.
Step 5. Lower the heat and allow it to simmer for 5 to 10 minutes or until the carrots are tender.
Step 6. Add the frozen peas. Bring the Dutch oven to a boil again over high heat.
Step 7. Set the stovetop to low heat again and allow it to simmer for 5 to 10 minutes or until the frozen peas are tender.
Step 8. Add the heavy cream and fresh parsley. Adjust for salt and pepper.
Step 9. Use a submersion blender or transfer to a blender to blend the soup until smooth.