Snap Pea Soup

Name: Snap Pea Soup
Yield: 6
Ingredients: 1 medium onion (100 g) finely chopped; 1/3 cup salted butter, softened (40 g); 2 tablespoons olive oil; 500 g fresh or frozen snap peas; 2 bouillon cubes dissolved in 4 cups water (960 ml); 1/2 cup milk (120 ml); 1/2 teaspoon black pepper; 1/2 teaspoon salt; Chopped parsley for garnish

1
1 medium onion (100 g) finely chopped
2
1/3 cup salted butter, softened (40 g)
3
2 tablespoons olive oil
4
500 g fresh or frozen snap peas
5
2 bouillon cubes dissolved in 4 cups water (960 ml)
6
1/2 cup milk (120 ml)
7
1/2 teaspoon black pepper
8
1/2 teaspoon salt
9
Chopped parsley for garnish

Ingredients

1
1 medium onion (100 g) finely chopped
2
1/3 cup salted butter, softened (40 g)
3
2 tablespoons olive oil
4
500 g fresh or frozen snap peas
5
2 bouillon cubes dissolved in 4 cups water (960 ml)
6
1/2 cup milk (120 ml)
7
1/2 teaspoon black pepper
8
1/2 teaspoon salt
9
Chopped parsley for garnish

Directions

1
In a large saucepan, cook the onion and butter over low heat until softened (about 5 minutes)
2
Add the snap peas and bouillon cubes
3
Cover and simmer over medium heat until the snap peas are tender (about 15 minutes)
4
Transfer to a blender and blend until smooth
5
Return to the saucepan, add the milk, and stir to combine
6
Simmer for 2 minutes
7
Remove from heat and season with black pepper and salt
8
Serve hot in six bowls, garnished with parsley.