Fresh Pea Soup

By Health in a Hurry Chef/Owner Sue Cadwell

1 Tablespoon Olive Oil

4 Cups Chopped Yellow Onions

4 - 7 Cups Vegetable Broth

2 Pound Fresh, Shelled Peas (or Frozen)

Salt, to Taste

Vegan Sour Creme, to Serve (Optional)

Coat the bottom of a large stock pot with the olive oil, and set over medium-low heat. Sauté the onions briefly, stirring well to coat with the oil, and add in 4 cups of the broth. Cover, and cook for approximately 20 minutes. You don't want them to brown or caramelize at all, but cook down practically to mush. lid, cook until they're mushy without browning.

Rinse peas under hot water and thaw if frozen. Toss them into the pot of onions and stock, and cook gently for 5 - 10 minutes until tender, if using fresh. For frozen peas, immediately turn off the heat and don't let them cook much at all. You want to preserve that brilliant green color, and they've already been blanched prior to freezing so they're pre-cooked.

Transfer the mixture to your blender and puree, adding more broth if desired until the soup reaches your ideal thickness. You may need to do this in batches, depending on the capacity of your blender. Add a pinch of salt and mix well. Top with "sour creme" to serve, if desired.

Makes Approximately 3 Quarts

©Hannah Kaminsky