English Pea Soup

   Most of yesterday was sewing my dress for the hubs' home coming.  It is super cute.  I will share it with you, don't worry!  (It will probably be shared over on 87Life... I'll keep you updated.)  Considering, I am by myself and have jobs to do, I couldn't exactly go out last night to... celebrate? St. Patrick's Day.  So I stayed in watching Top Chef, Kathy Griffin's new special, and Archer.  Not terribly festive I know, but I did do something.  I made a delicious English pea soup!  It is sweet, light, creamy, and the most incredible shade of green.  (My picture doesn't do it justice.)  It didn't seem particularly Irish in any way.  I wanted to put cilantro in it, but that made it seem even less Irish.  But after I ate, I caught a few minutes of Bobby's Ireland and what were they making?  English pea and coriander soup!  So, yeah... that is happening soon.  I debated on whether to save this post for next year considering I am a day behind the occasion I made it for.  Spring is just around the corner though, which means all the vegetables will be coming into season.  Serve with a baked potato for a complete meal, or as a side to grilled meat; this is the perfect soup for spring.   
(Note:  English peas and green peas are the same thing.  Also, sometimes called garden peas.)

English Pea Soup
1 medium onion, chopped
1 large clove garlic, minced (~1 heaping tsp)
1 lb English peas (thawed if frozen)
1/2 tsp thyme
3 C asparagus broth (recipe tomorrow or vegetable broth)
2 Tbsp cream cheese (optional)
sour cream (optional)
olive oil, salt and pepper

   Heat oil in a pot over medium heat.  Saute onions until translucent and very lightly golden at edges.  Saute garlic with onions for 1 minute.  Add 3/4 lb peas, thyme, and broth.  Heat peas through.  Using an immersion blender or regular blender puree soup.  Salt and pepper to taste.
   *Optional Step:  push puree through a mesh sieve to remove pulp and create a consistently creamy texture.  I happen to like the pureed texture, but it is up to you.
   Heat over medium.  Whisk in cream cheese.  Add remaining 1/4 lb peas.  Heat through.  Add a dollop of sour cream at service.  (I made a really pretty canelle of sour cream, but it sank into the soup before I could get a picture.)
   Serves: 2 main course servings; 4 side servings.