Green Pea Vichyssoise

Portion size 8 Ingredients 2 tbsp (30 mL) butter 2 onions, chopped 1-1/2 cups (375 mL) chicken stock or vegetable stock 2 cups (500 mL) cubed peeled potatoes, (2 potatoes) 2 cups (500 mL) shelled fresh peas, (1-1/2 lb/750 g unshelled) 1 cup (250 mL) 10% cream or milk 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) pepper Garnish: 1/2 cup (125 mL) snow peas, thinly sliced 1/2 sweet red pepper, finely chopped Preparation In large saucepan, melt butter over medium-low heat; cook onions, stirring occasionally, until softened, 10 minutes. Add stock, 1 cup (250 mL) water and potatoes; bring to boil. Reduce heat, cover and simmer for 20 minutes. Add peas; simmer, covered, until peas are tender, 5 minutes. In batches, transfer to blender or food processor; pur?until smooth. Transfer to bowl. Blend in cream; stir in salt and pepper. Refrigerate until chilled, about 4 hours. (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 1 day.) Garnish: Ladle into bowls; garnish with snow peas and red pepper.