Spring Pea And Parsley Soup

• 4 slices bacon optional, for serving
• 2 tablespoons extra-virgin olive oil
• 1/2 yellow onion diced, about 1 cup
• 5 green onions small/medium, sliced with white and green parts divided
• 1 clove garlic minced
• 4 cups low sodium chicken stock
• 24 ounces frozen peas or fresh
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup Italian parsley leaves lightly packed fresh
• sour cream or creme fraiche, for serving

1. Place a rack in center of the oven and preheat to 400 degrees F.
2. Line a large rimmed baking sheet with foil, then place an oven-proof baking rack on top. Lightly coat the rack with cooking spray and arrange bacon slices in a single layer on the rack.
3. Bake bacon for 12-15 minutes, until crispy. Once cooked, set the bacon between two paper towels and pat dry. When cool enough to handle, dice and set aside.
4. In the 8.0-Quart Stockpot from your 8.0-Quart Stockpot from my KitchenAid(R) Stainless Steel 8-Piece Set, heat the olive oil over medium heat. Add the yellow onion and cook for 3 to 5 minutes, stirring occasionally, until soft and lightly browned. Add the white and light green parts of the green onions (reserve the dark green tops for serving) and the garlic, then cook for 1 additional minute. Add 3 cups of the chicken stock, peas, salt, and pepper, then bring to a boil. Once boiling, lower the heat and simmer for 5 minutes.
5. Stir in the parsley, then puree with the KitchenAid(R) Pro Line(R) Series Cordless Hand Blender until smooth. Taste and add additional salt and/or pepper as desired. Serve warm, topped with sour cream, bacon, and chopped green onion tops.

bacon, extravirgin olive oil, yellow onion, green onions, garlic, chicken stock, frozen peas, kosher salt, freshly ground black pepper, italian parsley, sour cream

Taken from www.yummly.com/recipe/Spring-Pea-and-Parsley-Soup-2098932 (may not work)