I have been known to define spring as the seasonal period of time when neither heat nor air conditioning is necessary. There were many days within the past few weeks that definitely fit that definition. Although we have had some rain, we have had some lovely days filled with cool, breezy weather and intermittent sunshine.
I try to prepare hearty soups to greet the cool weather. This silky pea soup is a perfect soup for the time-challenged as it takes less than 15 minutes to prepare. It is perfect to greet springtime as it is a lighter version of the hearty split pea soup.
Best of all, it is versatile in that it can be served hot, cold or at room temperature. It makes for a perfect Shabbos lunch appetizer served at room temperature.
1 large onion
1 container chicken broth
2 bag frozen sweet peas
1-2 teaspoons kosher salt
dash of black pepper
fresh herbs (for garnish)
In a large saucepan, saute onion in olive oil until fragrant and just beginning to brown. Stir in chicken broth and bring to a boil. Add frozen peas and stir occasionally until peas are tender and cooked through, not more than 5 more minutes. Add seasonings to taste and puree with a hand blender.