3 tablespoons fresh extra virgin olive oil
1 medium onion, chopped
4 cups vegetable or chicken broth, divided
6 cups shelled fresh peas (or frozen peas, thawed)
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves (optional)
Kosher salt, freshly ground pepper
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 5 minutes for fresh peas, about 2 minutes for frozen. Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
Whisk in sour cream after pouring soup into medium bowl. Cover and chill in fridge. Pour into glasses. T
op with extra sour cream and infused olive oils.
INSPIRATION: BON APPETIT