Serve this soup with a sandwich or a salad for a delicious lunch or light supper.
Recipe information
Total Time
35 minutes
Yield
Makes about 6 1/2 cups
Ingredients
1 large onion, coarsely chopped
2 teaspoons minced peeled fresh ginger
2 tablespoons unsalted butter
3/4 teaspoon ground cardamom
2 (14- to 15-oz) cans chicken broth
2 (10-oz) packages frozen peas
Preparation
Cook onion and ginger in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened. Add cardamom and cook, stirring, 30 seconds. Add broth and bring to a boil. Add peas and simmer, uncovered, until very tender, about 10 minutes. Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids). Return to pan, then season with salt and pepper and reheat.
