Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large onion (chopped)
  • 1 cup celery (chopped)
  • 4 cloves garlic (crushed and chopped)
  • 7 cups peas (One 2 pound package frozen peas)
  • 7 cups chicken broth
  • 1/4 teaspoon thyme
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon smoked paprika
  • 1 & 1/2 teaspoons salt (more or less to taste)
  • pepper (to taste)
  • 3/4 cup cream

Instruction

  • In a large soup pot, melt butter over medium high heat.
  • Add olive oil.
  • When the mixture is hot, add the chopped onion and celery.
  • Sauté for about 5 minutes, stirring often, until the onions are translucent.
  • Add chopped garlic and stir for 1-2 minutes, until the garlic is fragrant.
  • Add the peas.
  • Add 7 cups of chicken broth, thyme, chipotle powder, smoked paprika, salt and pepper, and bring to a boil over high heat. You can cover it to make it go faster, but keep an eye on it so it doesn't boil over.
  • Once it boils, lower the heat to a simmer and cook for another 5 minutes, or until the onions and celery are completely soft.
  • Turn the heat off. Use your immersion blender to puree the soup, or use a regular blender with a towel over the top of the spout (to let steam escape). You'll have to do a few batches.
  • If your soup is looking thick, feel free to add that last cup of chicken broth if you want.
  • Add the cream to the soup and heat it up again on the stove if necessary.
  • Serve with extra crunchy French bread!