Instructions:

Preparation time: 1 hour

1 quart onions, chopped
.25 cup butter
2 quarts chicken stock
1 each bay leaf, the size of a .50 cent coin
2.5 lb. bag frozen green peas
1 quart light cream
1 tbsp. salt
2 tsp. ground white pepper

Saute onions in butter with bay leaf until tender and translucent, don't brown. Add chicken stock and bring to a boilthen simmer for 30 minutes. Add frozen peas, salt and white pepper, bring to a boil and simmer 10 minutes.

Remove from the heat, and puree in a blender or food processor in bathches adding the cream, strain though a medium mesh strainer. Cool the strained soup in an ice water bath.

Reheat as needed for a serving, and top with small white bread croutons that have be fried golden in olive oil.