1 demi-baguette french thick cut into 8 (1/2-inch) slices
4 tablespoons butter
6 servings kosher salt
6 servings kosher salt and pepper black freshly ground
6 servings olive oil extra-virgin
2 medium onions roughly chopped
2 pounds peas green frozen
0.5 cup cup heavy whipping cream sour for garnish
29 ounce vegetable broth canned
Equipment
food processor
bowl
pot
blender
grill
immersion blender
grill pan
Directions
Watch how to make this recipe.
In a medium pot, combine peas, butter, broth, and onions. If the peas are not submerged in liquid, add just enough water to cover them. Bring to a simmer over medium heat and cook for about 7 to 10 minutes, or until the onions are soft enough to puree and the peas are still bright green.
While the peas are cooking, grill the bread.
Heat a grill pan over high heat for 3 minutes.
Pour some olive oil onto a large plate.
Sprinkle oil with salt then dip pieces of bread quickly on both sides into the oil. Grill bread until slightly charred and hot, about 3 minutes per side.
Using an immersion blender, standing blender*, or food processor, puree the soup until smooth and season with salt and freshly ground black pepper, to taste.
Serve each bowl with a dollop of sour cream on top and grilled bread on the side.
Remove liquid from the heat and allow to cool for at least 5 minutes.
Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions.
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
