3 tablespoons fresh extra virgin olive oil
1 medium onion, chopped
4 cups vegetable or chicken broth, divided
6 cups frozen peas, thawed (or fresh if available)
1/4 cup fresh flat-leaf parsley, leaves only
3/4 cup fresh mint, leaves only
1/4 cup Sicilian Lemon white balsamic
1/2 tsp Kosher salt (or to taste)
14/ tsp freshly ground black pepper (or to taste)
1/4 cup sour cream (extra for serving)
Chopped fresh chives (for serving)
On medium heat, add oil, onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 2 minutes for frozen, 4 for fresh. Remove pot from heat. Add parsley, mint, balsamic and remaining 2 cups broth to pot. Purée soup in a blender (or immersion) thinning with water if soup is too thick. Season soup with salt and pepper. Pour in medium bowl. Whisk in sour cream, then cover and chill in fridge for at least 2 hours.  Pour into glasses. Top with extra sour cream and drizzle fresh extra virgin olive oil.
Inspired by Bon Appetit