Chilled Pea Broth with Lemon Cream

• 2 medium onions, chopped
• 3 tablespoons olive oil
• 2 lb sugar snap peas, cut crosswise into 1/2-inch pieces
• 1 teaspoon sugar
• 6 cups plus 2 1/2 tablespoons water
• 2 teaspoons salt, or to taste
• 3 tablespoons sour cream
• 1 teaspoon finely grated fresh lemon zest
• Garnish: pea sprouts

1. Cook onions in oil in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 5 to 7 minutes.
2. Add sugar snaps and cook, stirring occasionally, until crisp-tender and bright green, 6 to 8 minutes.
3. Add sugar and cook, stirring, 1 minute.
4. Puree pea mixture with 6 cups water in a blender in 6 batches until very smooth, about 30 seconds per batch, then pour through a very fine sieve, discarding solids (do not press on solids).
5. Stir in salt and chill broth, covered, until very cold, about 8 hours.
6. (Do not chill longer or soup will discolor.)
7. Whisk together sour cream, zest, and remaining 2 1/2 tablespoons water in a small bowl, then pour through a very fine sieve into another small bowl (to remove air bubbles).
8. Serve broth topped with lemon cream.

onions, olive oil, sugar snap peas, sugar, water, salt, sour cream, lemon zest, sprouts

Taken from www.epicurious.com/recipes/food/views/chilled-pea-broth-with-lemon-cream-106512 (may not work)