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?
