Pea Soup

Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for 5–7 minutes until softened and translucent.

Add the peas to the pot and stir to combine with the onion. Pour in the vegetable or chicken stock and bring the mixture to a boil.

Reduce the heat to low and let the soup simmer until the peas are completely tender. If using fresh peas, simmer for 10 minutes; if using dried peas, simmer for 45–60 minutes.

Remove the pot from the heat and allow the soup to cool slightly before blending. Use an immersion blender or transfer the soup in batches to a countertop blender and process until completely smooth.

Pass the blended soup through a fine-mesh sieve back into the pot for an extra-smooth, velvety texture. Discard any solids remaining in the sieve.

Return the pot to low heat and stir in the cream, mixing until fully incorporated. Heat gently for 3–4 minutes, being careful not to boil the soup.

Season the soup generously with salt and pepper to taste, adjusting the seasoning as needed. Stir well to combine.

Ladle the soup into warm bowls and serve immediately. Optionally garnish with a drizzle of cream, a few whole peas, or a sprinkle of freshly ground black pepper.