The perfect transitional soup for the spring season!
Ingredients
2 cups cubed peeled potatoes
2 tablespoons butter
6 cups chicken broth
2 cups fresh or frozen peas, thawed
2 tablespoons minced chives
Microgreens, optional
Directions
In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 10-15 minutes. Add peas; cook until peas are tender, 5-8 minutes. Cool slightly.
In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives and, if desired, microgreens.