Spring Soup

Fresh is one of those words I overuse when describing food, so much so that I get made fun of for it. I think it's mostly the way I really emphasize the "sh." Anyway, it's a necessary adjective when talking about this soup. The herbs combine with the peas for a bright, happy flavor and color. It's perfect for that in-between spring weather.

Minty Pea Soup
Recipe adapted from Bon Appétit

2 tablespoons unsalted butter
1/2 medium onion, chopped
2 cups low-sodium vegetable broth, divided
4 cups shelled fresh peas or frozen peas, thawed
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
Kosher salt and freshly ground pepper, to taste
For toppings: Chopped chives, grated parmesan, crème fraîche or sour cream

Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 1 cup broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Remove pot from heat. Add parsley, mint, and remaining cup of broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until ingredients are combined. The soup will still have a bit of texture. Season soup with salt and pepper to taste. Serve warm with your choice of toppings. Serves 4.