In a soup pot, add the oil. Saute onions, garlic, and bay leaves until onions are translucent.
Add potatoes and saute for another minute.
Followed by the green peas. Season with salt and pepper.
Pour in the stock and simmer for about 2 minutes until the peas are tender.
Then, add the parmesan cheese and warm half & half. Remove the bay leaves and blend until smooth.
Once done, add butter and adjust seasoning if needed. Serve.
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