Recipe courtesy of Dave Lieberman

Buttery Baby Pea Soup with Pan Grilled Bread

This soup couldn't be simpler - it only has four ingredients for heaven's sake! But it needs nothing more - it's perfect just the way it is.
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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Ingredients

Soup:

2 pounds frozen green peas

4 tablespoons butter

2 (14.5-ounce) cans reduced sodium chicken or vegetable broth

2 medium onions, roughly chopped

Kosher salt and freshly ground black pepper

1/2 cup sour cream, for garnish

Bread:

1 demi-baguette (or 1/2 of 1 French baguette), cut into 8 (1/2-inch) thick slices

Extra-virgin olive oil

Kosher salt

Directions

  1. In a medium pot, combine peas, butter, broth, and onions. If the peas are not submerged in liquid, add just enough water to cover them. Bring to a simmer over medium heat and cook for about 7 to 10 minutes, or until the onions are soft enough to puree and the peas are still bright green.
  2. While the peas are cooking, grill the bread. Heat a grill pan over high heat for 3 minutes. Pour some olive oil onto a large plate. Sprinkle oil with salt then dip pieces of bread quickly on both sides into the oil. Grill bread until slightly charred and hot, about 3 minutes per side.
  3. Using an immersion blender, standing blender*, or food processor, puree the soup until smooth and season with salt and freshly ground black pepper, to taste. Serve each bowl with a dollop of sour cream on top and grilled bread on the side.
  4. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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