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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Serve this soup with a sandwich or a salad for a delicious lunch or light supper. Ingredients:
1 large onion, coarsely chopped |
2 teaspoons minced peeled fresh ginger |
2 tablespoons unsalted butter |
3/4 teaspoon ground cardamom |
2 (14- to 15-oz) cans chicken broth |
2 (10-oz) packages frozen peas |
Directions:
1. Cook onion and ginger in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened. Add cardamom and cook, stirring, 30 seconds. Add broth and bring to a boil. Add peas and simmer, uncovered, until very tender, about 10 minutes. Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids). Return to pan, then season with salt and pepper and reheat.
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