In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.

Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and ...

In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until …

Pour the soup back into the pot, then add the sour cream and honey, and gently warm for 1 to 2 minutes. Taste for seasoning. Garnish the bottom of each serving bowl with the fresh pea …

Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes.

Deselect All. Good olive oil. 2 cups chopped leeks, white and light green parts, spun-dried (2 leeks) 1 1/2 cups chopped yellow onion (1 large) 2 cups (1/2-inch) diced, scrubbed carrots (3 …

Place the pea mixture in a blender. Add 1 cup of the chicken broth and pulse until pureed, adding more broth, if necessary, to puree. Return the pureed mixture to the pot.

Slice the bacon into 1/2-inch chunks. Add to a large soup pot and cook over medium-high heat to render the fat and get crispy on all sides, about 8 minutes total.

In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill.