I’ve made a couple of variations of this recipe, but love the addition of lemon cream clouds that melt into the soup…so that’s what I’m sharing. You can use a small Vidalia or a couple of shallots…whatever you happen to have on hand. How small an onion, you ask?

Like so!


2 tablespoons butter
1 small Vidalia onion (or 2 medium shallots), chopped
1 can chicken stock
3 cups frozen peas, slightly thawed
pepper to taste

Melt butter and sautee onions over medium heat, about 5-6 minutes. Add chicken stock and peas, season with pepper. Increase heat to boil.  Peas should cook in 3-5 minutes. Once they’re cooked, take ’em for a spin in the blender.

Visualize whirled peas!

Meantime, whip up the heavy cream and grab your microplane for a little zesting. You’ll need:

½ cup heavy cream
a couple dashes of salt
1 tablespoon lemon zest

Add the lemon zest and salt to the whipped cream. Float a cloud atop each serving of soup. The lemony creaminess is a nice contrast to the peas. I liked it so much, I don’t think anyone ate this batch but me. 🙂

“Hey, Bobby! Why do you like soul food? Because it makes me haaaaaaappy! Pass the peas, like we usedta say!”