Use pods of the much-acclaimed All-American Sugar Snap Peas to make this soup. Remove strings on pods before cooking.
4 cups tender pea pods
4 cups chicken stock
2 yellow onions, peeled and chopped
2 carrots, peeled and chopped
2 cups cream
2 tablespoons chopped chervil
Salt and pepper to taste
Combine pea pods, stock, onions, and carrots in soup kettle. Bring to a boil, reduce heat, cover, and simmer 30 minutes. Press through food mill. Return to kettle. Add cream and chervil and heat. Season with salt and pepper. Garnish with chopped chervil.
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