Creamy Pea Soup

• 6 individual envelopes chicken broth mix
• 4 cups water
• 2 (10-oz) pkg quick-cooking frozen peas
• 2 cups light cream
• 1 tsp grated onion
• 1/2 tsp salt
• 1/4 tsp white pepper

In large saucepan combine broth mix, water and frozen peas. Boil rapidly, uncovered for 5 minutes. With slotted spoon transfer cooked peas to blender. Pour in half the chicken broth mixture. Cover and puree at high speed for 1 minute. Pour puree through a sieve back into chicken broth mixture in pan; press puree with rubber scraper to extract all liquid. Discard residue.

Add cream, onion, salt and pepper to pan. Heat but do not boil.

Yield: 6 servings (1 cup)