A swirl of sour cream and a sprinkle
of fresh dill make this Spring Pea Soup look more
like a work of art than a light lunch.
Makes
about 8 cups
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Melt butter in a medium Dutch
oven over medium-high heat.
Add onion and garlic; cook,
stirring occasionally, until just
tender, about 5 minutes. Add
broth and potato; bring to a
boil. Reduce heat to medium-low,
and simmer until potato
is tender, about 15 minutes.
Add peas, salt, and pepper;
cook for 1 minute. Remove
from heat.
Transfer soup to the container
of a blender in batches; purée
until smooth. Serve with sour
cream, dill, and pepper.
