Cold Pea Soup

• 1 pound peas in the pod, snow peas, or sugar snap peas (frozen are perfectly acceptable)
• 1 quart chicken or vegetable stock
• Salt and freshly ground black pepper
• 2 tablespoons heavy or sour cream, or more to taste
• Chopped fresh parsley for garnish (optional)

1. Combine the peas and stock in a saucepan and bring to a boil over medium-high heat.
2. Reduce the heat to simmer and cook until the peas are bright green and tender, 10 minutes or so.
3. Cool for a few minutes.
4. If youre using peas, remove some from their pods for garnish (refrigerate until serving).
5. Pour into a blender and carefully blend until pureed.
6. Add salt and pepper to taste, then force through a fairly fine strainer, discarding the solids.
7. Stir or whisk in the cream and refrigerate (up to 2 days) before serving cold.
8. Garnish with the reserved peas or some parsley.

peas, chicken, salt, heavy, fresh parsley

Taken from www.epicurious.com/recipes/food/views/cold-pea-soup-386554 (may not work)