Buttery Baby Pea Soup with Pan Grilled Bread

• 2 pounds frozen green peas
• 4 tablespoons butter
• 2 (14.5-ounce) cans reduced sodium chicken or vegetable broth
• 2 medium onions, roughly chopped
• Kosher salt and freshly ground black pepper
• 1/2 cup sour cream, for garnish
• 1 demi-baguette (or 1/2 of 1 French baguette), cut into 8 (1/2-inch) thick slices
• Extra-virgin olive oil
• Kosher salt

1. In a medium pot, combine peas, butter, broth, and onions.
2. If the peas are not submerged in liquid, add just enough water to cover them.
3. Bring to a simmer over medium heat and cook for about 7 to 10 minutes, or until the onions are soft enough to puree and the peas are still bright green.
4. While the peas are cooking, grill the bread.
5. Heat a grill pan over high heat for 3 minutes.
6. Pour some olive oil onto a large plate.
7. Sprinkle oil with salt then dip pieces of bread quickly on both sides into the oil.
8. Grill bread until slightly charred and hot, about 3 minutes per side.
9. Using an immersion blender, standing blender*, or food processor, puree the soup until smooth and season with salt and freshly ground black pepper, to taste.
10. Serve each bowl with a dollop of sour cream on top and grilled bread on the side.
11. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
12. Transfer liquid to a blender or food processor and fill it no more than halfway.
13. If using a blender, release one corner of the lid.
14. This prevents the vacuum effect that creates heat explosions.
15. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

green peas, butter, chicken, onions, kosher salt, sour cream, demibaguette, extravirgin olive oil, kosher salt

Taken from www.foodnetwork.com/recipes/dave-lieberman/buttery-baby-pea-soup-with-pan-grilled-bread-recipe.html (may not work)