Ingredients
- 4 tablespoons butter
- 1 small onion, chopped
- 4 garlic cloves, minced (garlic lovers use more, I use 6 cloves)
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 2 cups chicken broth (for vegetarian use vegetable broth)
- 3 cups fresh shelled peas (do not use any discolored peas)
- 1 teaspoon seasoned salt
- Fresh ground black pepper, to taste
- 2 tablespoons heavy whipping cream, or to taste
- Croutons, optional
How to Make
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Step 1: In a medium saucepan heat butter over medium-high heat. Add in onion; saute until softened (about 5 minutes). Add in garlic and chili flakes; cook stirring for 2 minutes or until softened). Add in broth, fresh peas and 1 teaspoon salt; bring to a boil. Reduce heat to low and simmer for 20 minutes or until the peas are very tender.
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Step 2: Using a hand blender carefully puree the soup until smooth (or you may process in a food processor or blender). To the pureed soup add in 2 tablespoons whipping cream and reheat. Season with black pepper to taste. Ladle/divide into bowls. Add in croutons.
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