This soup is perfect for spring and summer. We use frozen peas, but if you have access to them, fresh peas would be lovely. Just after blending, we stir in some cream. The soup is quite delicious without it, the cream just rounds out the flavors and makes it luxurious and creamy. Recipe updated, originally posted August 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne 1 medium onion, chopped 2 garlic cloves, minced 1 teaspoon sea salt 1/2 teaspoon fresh ground black pepper 4 cups frozen peas (from two 10-ounce packages) 3 cups chicken stock, see our homemade chicken stock recipe 3/4 cup chopped fresh basil leaves 1/2 cup cream Crumbled feta cheese or fresh goat cheese, for serving 2Add the peas and chicken stock then bring to a boil. Reduce the heat to medium-low and cook at a low simmer, uncovered, for about 5 minutes. 3Remove the pot from the heat, add the basil and use an immersion blender to blend until smooth (or use regular blender). Stir in the cream, taste the soup and adjust with more salt and/or pepper. Divide between bowls and top with a little ricotta cheese or goat cheese crumbles.
