Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium Yukon Gold potato, peeled and cut into 1/2-inch cubes
  • 4 cups frozen sweet peas
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and cook 5 mins until translucent and soft.
  2. Stir in the minced garlic and cubed potatoes. Cook 3 mins until the garlic smells fragrant.
  3. Pour in the broth and add the bay leaf. Bring to a boil, then reduce heat to low.
  4. Cover the pot and simmer 12 mins until the potatoes are fork tender.
  5. Stir in the frozen peas. Cook 3 mins just to heat them through. Note: Don't overcook here or the green fades.
  6. Remove the bay leaf. Use an immersion blender to process the soup until completely smooth.
  7. Return the pot to low heat. Stir in the heavy cream and lemon juice.
  8. Taste and adjust salt and pepper. Garnish with chopped chives before serving.