Pea soup

I wanted to try out the new hand blender. Conclusion: olive oil bread with salt transformed the Safeway brand "french" bagette into deliciousness. Pea soup should not just be chicken broth, there needs to be some hint of pork. Next time I'll try to add bacon to the mix. I also did not add sour cream. I am not trying to grow a second butt.

Soup:
2 pounds frozen green peas
4 tablespoons butter
2 (14.5-ounce) cans reduced sodium chicken or vegetable broth
2 medium onions, roughly chopped
Kosher salt and freshly ground black pepper
1/2 cup sour cream, for garnish

Bread:
1 demi-baguette (or 1/2 of 1 French baguette), cut into 8 (1/2-inch) thick slices
Extra-virgin olive oil
Kosher salt
In a medium pot, combine peas, butter, broth, and onions. If the peas are not submerged in liquid, add just enough water to cover them. Bring to a simmer over medium heat and cook for about 7 to 10 minutes, or until the onions are soft enough to puree and the peas are still bright green.

While the peas are cooking, grill the bread. Heat a grill pan over high heat for 3 minutes. Pour some olive oil onto a large plate. Sprinkle oil with salt then dip pieces of bread quickly on both sides into the oil. Grill bread until slightly charred and hot, about 3 minutes per side.

Using an immersion blender, standing blender*, or food processor, puree the soup until smooth and season with salt and freshly ground black pepper, to taste. Serve each bowl with a dollop of sour cream on top and grilled bread on the side.

Source: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34215,00.html