Fresh Pea Soup
|Potatoes||1 Pound, peeled and diced|
|Chicken broth||4 Cup (64 tbs) (Undiluted)|
|English peas/2 cups frozen english peas, thawed||2 Pound, shelled|
|Green onions||1 Cup (16 tbs), thinly sliced|
|Half and half||1 1⁄2 Cup (24 tbs)|
Combine potatoes and broth in a Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until potatoes are tender.
Add peas, and continue cooking 10 minutes or until peas are tender.
Remove from heat, stir in green onions and pepper.
Spoon one-third of mixture into container of an electric blender, and blend until smooth.
Repeat until all of the mixture is pureed.
Stir in half-and-half.
Cover and chill.