Cream of Green Pea Soup

In a pot over medium heat, melt butter. Add onions and cook, partially covered, for 10 minutes, or until onions are soft. Add chicken stock, peas, potato, and salt. Bring to a boil. Reduce heat, cover, and simmer for 7 to 8 minutes, or until peas are soft. Remove from heat.

Using a slotted spoon, transfer some peas to a blender or food processor. (The blender should be no more than one-third full.) Add enough liquid to cover. Process until smooth, then transfer to a bowl. Repeat for remaining mixture. Save a few peas for garnish. (You’ll have more broth than you need, which is fine: Just leave it in the pot.)

Return pea mixture to pot, add heavy cream, and stir. Gently reheat soup. Taste and add pepper and more salt, if desired. Serve hot, passing cheese and peas at the table.