Spring Pea Soup
|Frozen baby peas||20 Ounce, thawed (Two 10 Ounce Each Boxes)|
|Onions||2 Medium, peeled, quartered|
|Jarred minced garlic||2 Teaspoon|
|Low sodium chicken broth||2 1⁄2 Cup (40 tbs)|
|Milk||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
|Pumpernickel croutons||5 (For Garnish)|
1. In a medium saucepan over medium-high heat, combine peas, onions, garlic, and broth. Bring to boiling, reduce heat to medium-low, and simmer until onions are tender, about 15 minutes.
2. Pour a third of the soup into a blender container, cover, and puree. Strain through a fine mesh sieve into a clean saucepan. Repeat twice with remaining soup.
3. Stir in milk and reheat soup over medium heat. Season with salt and pepper. To serve, ladle soup into serving bowls and garnish with croutons.