Ingredients
2 1/2 pounds shelled fresh English peas (or 7 cups)
1 tablespoon olive oil
3 tablespoons butter
1 cup finely chopped white onions
1 quart vegetable stock
2 teaspoons kosher salt
1/4 teaspoon white pepper
2 tablespoons honey
Method
1) Heat a nonreactive pot over medium heat and add the olive oil and butter. When the butter foams, add the onion, turn the heat low, and cook slowly until the onion is translucent and very tender, 5 to 10 minutes. (Don’t let the onion brown; it will discolor the soup.)
2) Add the stock, salt, pepper and honey and bring to a boil. Boil for 5 minutes.
3) Keeping the heat high, add the peas and boil rapidly for 2 minutes, or until the peas are tender.
4) Remove from the heat and purée using either an immersion blender or carefully in batches in a regular blender until smooth.
5) Strain the purée into a large bowl. Immediately place the bowl in an ice bath to cool the purée as fast as possible to retain the beautiful green color.
6) Adjust seasonings when chilled, then garnish with baby peas before serving.