County Mayo Pea Soup

• 4 tablespoons unsalted butter
• 1 onion, finely diced
• 1 leek, white part only, finely diced
• 1 small idaho potato, peeled and finely chopped
• 4 sprigs fresh thyme
• 4 cups vegetable broth
• 2 lbs frozen peas
• 12 cup heavy cream
• 12 lemon, juice of
• salt (to taste)
• black pepper (to taste)

1. Melt 2 tbsp butter in a saucepan over medium heat.
2. Add the onion, leek and potato and saute 3 minutes; do not let the vegetables brown.
3. Add the thyme and 3 cups of the broth, bring to a boil, and simmer 10 minutes.
4. Add the peas and cook 7 minutes longer.
5. Remove the pan from heat and remove the thyme stems.
6. Transfer soup to a blender.
7. Be careful not to overfill the blender.
8. Do this step in batches if necessary.
9. Pulse the blender to achieve a puree.
10. With machine running continuously, add in the remaining 1 cup of broth.
11. Return soup to a clean saucepan over medium heat.
12. Add the cream, lemon juice, salt and pepper.
13. Stir well and warm through.
14. Ladle into serving bowls.
15. Soup may be strained through a chinois for a more silky and refined texture.

unsalted butter, onion, only, idaho potato, thyme, vegetable broth, frozen peas, heavy cream, lemon, salt, black pepper

Taken from www.food.com/recipe/county-mayo-pea-soup-361084 (may not work)