I utilized one of the 3 containers of sour cream I have, 1 bag of frozen peas, one of my onions from the 3 lb bag I bought a week and a half ago and this meal counts as a (somewhat) vegetarian meal. If I would have used veggie stock instead of chicken it would actually be friendly to my non-meat buddies out there. P.S.- the croutons were made from the cheesy bread I made for the spaghetti bake last week. Waste not, want not!
The picture above the soup are the corn fritters I made as well. You can find that recipe HERE
Creamy Pea Soup
1 tablespoon, butter, margarine or veg. oil
1 cup chopped onion
2 cups homemade chicken stock or chicken broth(ok, the canned stuff will work too)
1 package (10 oz or more) of frozen peas(you can use canned peas as well)
3 big pinches a.k.a 3 teaspoons of salt
1 teaspoon black pepper (or more if you like it spicy….we like it spicy)
1 teaspoon minced garlic (or 2 if you like garlic….we like garlic)
1/2 cup sour cream
Heat the butter(margarine, oil) in a large saucepan.
Add onion and cook over medium low heat for about 5 minutes or until onions are tender.
Add the chicken stock(or broth) and garlic, increase the heat to high and bring to a boil.
Add the peas and cook until they are warmed through, about 3 minutes.
Turn off heat, add salt and pepper.
Puree the soup within 3 additions: Put a 1/3 of the soup in the blender, place the lid on top and puree at low speed. Once it looks like a neon green color, stop the blender and add another 3rd. Puree again until it looks that neon color. Stop and add the last 3rd. On the last 3rd, take that little cover off of the hole in the top and put your hand there instead. It’ll help get some of that heat out and not cause an explosion in your blender.
Pour the soup back into the saucepan.
Put the sour cream in the soup and stir until mostly dissolved(the little white stripes look so pretty in the soup, so lets keep a few of them, shall we?)
Taste again. Need more salt and pepper? I know you do. Sour cream is bland. Add what you need and serve.