2 tablespoons unsalted butter

1 small onion, roughly chopped (approximately 1 cup)

2 – 3 cups low-sodium chicken or vegetable stock

6 cups frozen and thawed or fresh shucked peas

1/4 cup fresh loosely packed mint leaves, hard stems removed, roughly chopped (approximately 2 tablespoons)

3/4 cup low or full-fat sour cream or plain Greek yogurt

2 tablespoons low or full-fat milk or cream

as needed, kosher salt

as needed, freshly ground black pepper

small bunch fresh chives, chopped (garnish)

Method:

To prepare the soup:

1.   In a large saucepan or dutch oven over medium heat, add butter and allow to melt, approximately 1 minute.

2.   Add onion and allow to sweat while barely coloring until translucent, approximately 5 – 6 minutes.

3.   Add 2 cups chicken or vegetable stock, and more if needed, to just cover. Bring to a boil. Once at a boil, add peas, reduce to a simmer and allow to cook until tender – but not mushy – and bright in color, approximately 3 minutes for frozen and 6 – 7 minutes for freshly shucked peas. Meanwhile, prepare the sour cream mixture.

To prepare the sour cream mixture:

4.   In a small bowl, use a whisk to combine mint, sour cream and milk. Adjust seasoning to taste with salt and pepper. Set to the side.

5.   Transfer pea soup to a heatproof non-reactive blender, like Vitamix, or use an immersion blender directly in the pot, and blend until smooth. Adjust seasoning to taste with salt and pepper.

6.   Serve with a dollop of sour cream mixture and pinch of fresh chives to finish.

Kitchen Note: Soup will keep for up to 1 week in the refrigerator. If it gets too thick, add more stock, adjust seasoning to taste and serve.