Spring Pea Soup

Spring Pea Soup
This is an Original Recipe.

Here's what you'll need:
A Large Soup Pot
A Blender
A Sieve

3 TBS Vegetable Oil
1 Clove of Garlic, minced.
1 1/2 C Sliced Leeks (white part only)
3/4 C Diced Celery
1 tsp Fresh minced Thyme
Sea Salt to taste.
Pepper to taste.
1 C Sour Cream (additional for garnish)
3 C Vegetarian Chicken Broth, divided + 2 1/2 C Water.
1/2 C Heavy Cream
2 - 1 pound bags of Frozen English Peas, divided.
3 TBS Fresh chopped Parsley
1 Small Onion, diced.
1/4 C Flour
1/4 C Butter, melted.

In the Soup Pot:
Oil, until Hot.
Add:
Garlic
Sauté for 1 minute.

Add:
Leeks
Onion
Sauté 8 minutes.

In a separate saucepan on Medium Heat:
Simmer the Broth.

Add:
Heavy Cream to the Vegetable Mixture.

Add:
One of the bags of Peas.

Add:
3/4 C of the Broth.

Add:
Parsley and Thyme
Continue to Simmer.

Transfer the Soup in Batches to the Blender and Purée it.
Gradually Add:
The remainder of all of the liquid.
Strain it through the Sieve.
Return it to the Soup Pot.
Whisk in the Sour Cream.
Reheat but do not boil.

Add the second bag of Peas.

In a Small Saucepan on Medium Heat:
Melted Butter
Flour
Whisk continuously to create a Roux.
Add some of the Soup Liquid and whisk until it's incorporated to create a thick Roux.
Spoon it into the Soup and Whisk Well.


Serve Hot and Garnish with Sour Cream.

Enjoy!
Peace in the Kitchen!