Potage Pea Soup

• 1 (10 oz.) pkg. frozen green peas
• 1 c. water
• 1/2 tsp. salt
• 1 tsp. sugar
• sprinkling of fresh ground pepper
• 1 (10 3/4 oz.) can chicken broth, undiluted
• 1 Tbsp. butter
• 4 to 6 Tbsp. half and half

1. Defrost peas to room temperature.
2. Reserve 1/2 cup of peas for garnish.
3. In small saucepan, combine remaining peas with water, salt, sugar and pepper.
4. Bring to vigorous boil over high heat. Cover, lower heat to medium and cook 5 minutes.
5. Remove from heat. Strain liquid and reserve.
6. Cool peas and place in blender with chicken broth.
7. Cover and blend on high speed for 1 minute.
8. Add to saucepan with cooking liquid and bring to a boil.
9. Stir in butter with wire whisk.
10. Taste and correct seasonings.
11. Before serving, add 2 or 3 tablespoons of soup to cream.
12. Garnish with uncooked peas.

frozen green peas, water, salt, sugar, sprinkling of fresh ground pepper, chicken broth, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245153 (may not work)