Spring Pea Soup

1. Cook the Onion

Begin by heating a heavy-bottomed soup pot over medium heat and melting the butter. This will ensure the onion cooks evenly. Add the sliced onion along with a pinch of salt, and cook while stirring often until the onion is very soft but not browned. The key here is to cook the onion until it becomes translucent and limp, which will keep the flavor mild and sweet.

2. Add Water and Peas

Next, pour in the water and bring it to a boil. Once boiling, add the shelled peas and reduce the heat to a simmer. Let the peas cook, stirring occasionally, until they are tender, which should take about 5 minutes. You'll know the peas are ready when they turn a bright green color and are tender to the bite. This gentle simmering will preserve the peas' sweetness and tenderness.

3. Purée the Soup

After the peas are tender, purée the soup in a blender in batches. Fill the blender only one-third full and pulse to start, which will help prevent the hot soup from splashing out. Continue blending until you achieve a smooth, bright green soup. Taste and adjust the seasoning with salt if necessary. Serve immediately for the freshest flavor, or chill the soup quickly over an ice bath to preserve its bright color.