| 2.00 |
cubed peeled potatoes
|
|
| 2.00 |
butter
|
|
| 6.00 |
chicken broth
|
|
| 2.00 |
fresh or frozen peas, thawed
|
|
| 2.00 |
minced chives
|
|
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. |