1 onion, chopped

2 tbsp (30 ml) olive oil

1 russet potato, peeled and diced

5 cups (1.25 litres) chicken broth

1 bag (26 oz/750 g) frozen peas

Salt and pepper

In a small saucepan over medium heat, soften the onion in the oil. Add the potato and chicken broth. Bring to a boil. Cover and simmer for about 20 minutes or until the potato is tender. Add the green peas and continue cooking for 2 minutes.

In a blender, purée until smooth. Transfer back into the saucepan. Season with salt and pepper.

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