Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
1 Tb butter
1 medium onion, chopped
5 cups frozen peas
2 cans (13 3/4 ounces each) chicken broth
1 Tb snipped chives, plus additional for
garnish, if desired
Salt and pepper
1 cup buttermilk
In a medium saucepan, heat the 1 tbs butter over medium heat until
melted. Add the onion and cook, stirring, about 5 minutes, until
softened. Add the 5 cups peas and 4 cups broth and bring to a boil.
Simmer, uncovered, 5 minutes, until peas are tender. Stir in the 1 tbs
In a blender, puree the soup in batches. Strain the pureed soup back into the saucepan and reheat until hot. Add salt and pepper to taste. Stir in 2/3 cup of the buttermilk. Remove from the heat, but cover to keep warm. Add the remaining 1/3 cup buttermilk, if desired, to thin the soup to the desired consistency.