1 TBSP butter
1 small onion - roughly chopped
4 cups low sodium chicken broth
4 cups fresh or frozen peas (hulled if fresh)
2 tsp honey
salt to taste
Melt butter in a large pot over medium-high heat, add onion and sprinkle with salt. Saute until soft, about 5 minutes.
Add chicken stock and simmer 10 minutes.
Add the peas and cook 1-2 minutes.
Transfer to a blender or use a submersion blender and puree until smooth. Gently reheat, stir in honey and season with salt.
Garnish with sprouts, croutons and parmesan cheese.
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