one stop pot.

For my fellow time-crunched shopohollyics, one stop shopping is the greatest invention ever! Random items I probably don’t need AND necessities all in one place?!?! (Sure, I’ll pay a bit more for that to save my sanity from fighting Texas-sized traffic!)

To have some fun with cooking and branch out my skills, I’ve hollyized this for some one pot creations! (Yes, I AM a genius.) To counter my crazy drinking and Girl Scout cookie snacking (aka inhaling) from this weekend, I decided to go the healthy route. Let me introduce you to my fabulous pea soup! Not only can you make it all in one pot but it also freezes well- yes, lazy and hate to clean fixes in one dish! Get excited!

Need:
2 bags frozen peas
2 tablespoons butter (I like to add an extra half)
1 onion
2 cartons of chicken stock- tall
Pepper
3 tablespoons creme fraiche (it comes in a jar and can be found in the deli/cheese section)
Carrs table water crackers (or crouton of your choice)

Hollyized Steps:

Chop the onion into decent sizes- this will be run through the blender later so it doesn’t have to be thinly cut but don’t throw in chunks. Tip: cut onions while wearing sunglasses (inside at night) to have fun and avoid crying.

Add onions to a pot on medium heat along with the butter. Cook for five minutes until the butter has fully saturated the onions.

Add chicken stock to the pot and stir to mix up onions. Bring to a boil. If you like a thicker soup, only add 1.5 cartons of the stock.

Add in peas and let cook for three to five minutes. Add in pepper for seasoning and stir well.

Turn off the heat. Pull out your blender and ladle in soup until it is .75 full. Blend briefly (5 Mississippi) so that it becomes liquid but remains somewhat chunky for texture.

Move the blended soup to a large container or serving dish for a dinner party. Continue blending the remaining portion until it’s gone! Then add additional pepper for seasoning and cream fraiche. Whisk them into the soup until fully blended and dissolved.

Serve in a bowl along with broken Carrs water crackers (FABULOUS!) or crouton of your choice. Enjoy your English classic! Wasn’t that so elementary, Watson?

Print Recipe

one stop pot

Course: Main Course, Soup

Ingredients

• 2 bags frozen peas
• 2 tbsp butter (I like to add an extra half)
• 1 onion
• 2 cartons chicken stock- tall
• Pepper
• 3 tbsp creme fraiche (it comes in a jar and can be found in the deli/cheese section)
• Carrs table water crackers (or crouton of your choice)

Hollyized Steps:

• Chop the onion into decent sizes- this will be run through the blender later so it doesn’t have to be thinly cut but don’t throw in chunks. Tip: cut onions while wearing sunglasses (inside at night) to have fun and avoid crying.
• Add onions to a pot on medium heat along with the butter. Cook for five minutes until the butter has fully saturated the onions.
• Add chicken stock to the pot and stir to mix up onions. Bring to a boil. If you like a thicker soup, only add 1.5 cartons of the stock.
• Add in peas and let cook for three to five minutes. Add in pepper for seasoning and stir well.
• Turn off the heat. Pull out your blender and ladle in soup until it is .75 full. Blend briefly (5 Mississippi) so that it becomes liquid but remains somewhat chunky for texture.
• Move the blended soup to a large container or serving dish for a dinner party. Continue blending the remaining portion until it’s gone! Then add additional pepper for seasoning and cream fraiche. Whisk them into the soup until fully blended and dissolved.
• Serve in a bowl along with broken Carrs water crackers (FABULOUS!) or crouton of your choice. Enjoy your English classic! Wasn’t that so elementary, Watson?