Prep: 10 minutes

Cook: 30 minutes

Serves: 4

Ingredients:

2 tbls Olive Oil

2 tbls Butter

1 Sweet Onion, chopped

3 Celery Stalks, chopped

2 tbls Flour

4 cups Chicken Stock

1 cup Heavy Cream4

½ cups English Peas, if not in season use frozen peas

½ Lemon, juiced

3 tbls Parsley, chopped 

3 tsp Thyme, chopped

Salt and Pepper, to taste

Directions:

Place a large sauce pan on a medium heat and heat up the olive oil and butter. Once butter is melted place in the onions and celery into the pan. Cook the vegetables for 8 minutes or until onions are translucent. Sprinkle the flour over the vegetables, stir and cook for 1 minute.

Then whisk in the chicken stock and bring to a simmer. Follow up with adding in heavy cream and peas and bring back to a simmer. Finally add in the lemon juice, parsley and thyme.

Use an immersion blender or regular blender to puree the soup to a smooth consistency. (Remember if you are using a regular blender do this in batches and cover the blender with a towel and not the lid.)

Return the soup back to the pan and keep warm until ready to serve. Enjoy!