Description
Recovering from surgery and a bad case of strep throat, I threw this together to aid my body through recovery. Eating this soup is a great way to pack in the nutrients. Light, clean, filling, and full of flavor. My kids love it. I just add a little milk to cool it down so they can eat it right away.
Ingredients
- 2 teaspoons butter
- 1 onion, chopped
- 2 cloves garlic, chopped, or more to taste
- 2 (16 ounce) packages frozen peas
- ½ teaspoon dried dill, or to taste
- 1 (900 ml) carton chicken broth, or as needed
- ⅓ cup milk (Optional)
- salt and ground black pepper to taste
Instructions
- Melt butter in a large pot over medium-high heat. Saute onion in hot butter until golden and translucent
- about 10 minutes. Stir garlic into onions and saute until fragrant
- about 1 minute.
- Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil
- reduce heat to medium-low
- and simmer until hot
- 10 to 15 minutes. Stir milk into soup.
- Puree soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season with salt and pepper.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6