Cardamom Pea Soup

Recipe by Julesong
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READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 3 to 4-quart heavy saucepan over medium heat, sauté the onion and ginger in butter and olive oil, stirring occasionally, until the onion is softened.
  • While stirring the mixture, add the cardamom and cook for 30 seconds - do not overcook.
  • Add the chicken broth, increase temperature to high, and bring to a boil.
  • Stir in the frozen peas, decrease temperature to medium, and simmer for about 10 minutes and the peas are very tender.
  • Pour mixture into a blender or food processor and puree until smooth, in batches if necessary, about 1 minute per batch.
  • Strain the mixture through a sieve into a bowl, pressing on the solids and skimming the liquid from the bottom of the sieve; discard solids.
  • Return the puree to the saucepan, season to taste with salt and pepper, and reheat.
  • Swirl a tablespoon of creme fraiche or heavy cream into each serving, serve, and enjoy!
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