It is simple and quick and just the thing for a cold, wet November evening with a loaf of herby, garlicy french bread and a salad.
America's Test Kitchen Family Cookbook)
2 tbsps butter
1 onion, minced
2 tbsp flour
4 c low-sodium vegetable stock
1 1/2 lbs frozen peas, pulsed in a food processor
1/3 c heavy cream
Melt the butter over medium high heat in a saucepan. Add the onion and a few pinches of salt and cook until the onion is soft. Stir in the flour and cook for a minute. Slowly stir in the stock, whisking until smooth. Cook for about 5 minutes. Add the peas to the stock and simmer until tender, about 7-10 minutes. Puree the soup until smooth. Add the cream and salt and pepper to taste. Serve warm.