Minty Pea Soup

• 3 tablespoons unsalted butter
• 1 medium onion, chopped
• 4 cups low-sodium vegetable broth, divided
• 6 cups shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed
• 1/4 cup fresh flat-leaf parsley leaves
• 1/4 cup fresh mint leaves
• Kosher salt, freshly ground pepper
• 1/4 cup creme fraiche or sour cream
• 2 tablespoons heavy cream or water
• Chopped fresh chives (for serving)

1. Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
2. Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Puree soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
3. Whisk creme fraiche and cream in a small bowl to blend. Serve warm soup topped with chives, passing creme fraiche mixture alongside for spooning over.

unsalted butter, onion, lowsodium, fresh peas, parsley, fresh mint, kosher salt, crueme fraueeche, heavy cream, fresh chives

Taken from www.epicurious.com/recipes/food/views/minty-pea-soup-51154900 (may not work)