Spring Pea Soup

• 1 Tablespoon Olive Oil
• 1 whole Onion, Peeled And Diced
• 1 Tablespoon All-purpose Flour
• 16 ounces, weight Peas (fresh Or Frozen But Not Canned)
• 3 cans 15 Oz Size, Chicken Stock
• 1/2 teaspoons Salt, Or To Taste
• 1/4 teaspoons Garlic Powder
• 1/2 teaspoons Black Pepper, Or To Taste
• 2 Tablespoons Chopped Fresh Chives
• Sour Cream To Garnish
• Pea Tendrils To Garnish, If Desired

1. Add the olive oil and onion to a large pot and saute over medium heat until translucent. Add the flour and stir to coat the onions. Whisk in the chicken stock. Add the peas and bring to a boil. Cover, reduce the heat to low and cook for 20 minutes. Season with salt, garlic powder and plenty of black pepper. Peas love pepper.
2. Puree the soup with either a stick blender or in a traditional blender. If using a standard blender, work in small batches. You can leave the soup slightly chunky or puree until smooth.
3. When ready to serve, swirl a tablespoon of sour cream or double cream into each bowl. Don't skip this step because it makes a big difference in taste. Garnish with pea tendrils if desired.

olive oil, onion, allpurpose, chicken, salt, garlic, black pepper, fresh chives, sour cream, pea

Taken from tastykitchen.com/recipes/soups/spring-pea-soup-2/ (may not work)