1 pound frozen peas (3 cups)
3 cups chicken or vegetable stock
¼ cup sour cream (or more to taste)
Parsley, for garnish
In a saucepan, combine
1 pound frozen peas (3 cups)
3 cups chicken or vegetable stock
Bring to a boil and reduce to a simmer. Cook until peas are bright green and tender, 10 minutes or so. Cool for a few minutes. Pour the cooked peas into a blender and carefully blend them until they are pureed. Do this in several batches. Add
Salt and pepper, to taste
Force through a fairly fine strainer, discarding solids. Stir or whisk in
¼ cup sour cream (or more to taste)
You may substitute heavy cream if you prefer a less tangy flavor. Refrigerate (for up to two days) before serving, cold. Garnish with some
Chopped parsley
Dollop of sour cream, if desired
Adapted from Mark Bittman in The New York Times