Assemble these supplies:
- 1/4cup chopped scallions
- 17-ounce can sweet peas, drained
- 1 cup chicken stock
- 1/3 cup parsley sprigs, packed
- 1/2 teaspoons chopped fresh dill or
- 1/2 teaspoon dried
- 1/2 cup heavy cream
- Sour cream for garnish (optional)
Steps in preparation:
- In blender, combine scallions, peas, stock, parsley, dill, .and heavy cream.
- Turning blender on and off, blend mixture until it is as smooth as possible.
- When blender clogs, turn it off to push ingredients down before proceeding.
- Transfer mixture to medium-size saucepan used for broccoli.
- Heat over medium-low heat until piping hot, stirring often, but do not allow soup to boil.
- Pour into individual bowls and garnish with a dollop of sour cream, if desired.
WHAT TO DRINK
A light, fruity red wine—a Bardolino or Valpolicella from Italy, or a Beaujolais from France—would be good here.
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