1 3/4 cup fresh, shelled peas* (about 1 1/2 lbs pods)
1 16-oz bottle Five Way Foods veggie broth
1 small onion, halved and thinly sliced (about 1 1/2 cups)
1 small potato (about 3 1/2 oz), peeled and cut into small cubes 1 medium clove garlic, coarsely chopped
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
2 sprigs fresh thyme
1/4 cup tightly packed parsley leaves, coarsely chopped
1/4 tsp Kosher salt
1/3 cup cold water or heavy cream

OPTIONAL GARNISHES:
blanched peas créme fraîche extra virgin olive oil chopped parsley

SPECIAL EQUIPMENT:
blender (preferably handheld)

INSTRUCTIONS:

1. In a 3-quart heavy-bottomed saucepan, melt the butter and heat the oil over medium heat. Add the onions and sauté for 5-7 minutes, stirring frequently.

2. When the onions are pale gold and softened, add the potato and chopped garlic to the saucepan. Sauté the vegetables for 2-3 minutes, taking care not to brown the garlic.

3. Pour the veggie broth into the saucepan and bring to a boil over medium-high heat. Using a wooden spoon, scrape the bottom of the saucepan to release any brown bits of flavor.

4. If using fresh peas: when the liquid begins to boil, reduce the heat to medium- low and simmer for 10 minutes. Add the peas and simmer for an additional 10-15 minutes, or until the potatoes and peas are tender.

If using frozen peas: when the liquid begins to boil, reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender. Add the frozen peas and simmer for an additional 5 minutes.

5. Remove the saucepan from the heat and and allow the soup to rest for 5 minutes. Stir in the cold water (or heavy cream, if desired) and blend the soup to desired consistency.

6. Serve the soup warm or cold, with optional garnishes and a hunk of fresh bread. *Frozen peas are a fine substitute. Refer to step 4 for more information.