1 1/2 lb. fresh green peas
1 Tbsp. butter
1 large onion, minced
1 3/4 c. chicken stock, divided
1 c. lite cream
salt to taste
ground black pepper to taste
fresh herbs (optional)


Shell peas and measure about 2 cups; set aside. In a large saucepan, melt the butter. Add the onion and sauté until tender. In a separate saucepan add 1/2 cup chicken stock to the fresh peas. Cover and steam about 5 to 7 minutes. Do not drain. Add the peas and remaining chicken stock to the sautéed onions; cover and simmer about 10 minutes. Puree about 1/3 of the mixture at a time in a blender or food processor. Return puree to the saucepan and stir in the cream. Season with salt and pepper. You may also add snipped fresh herbs such as dill, parsley, chives or basil. Serves 4.