How to make
Boil the peas in 4/5 cup (200 ml) of water until tender, drain and save the liquid. Heat butter in a pot, add the garlic and peas and sauté for about 5 minutes.
Add the chicken broth and water, in which the peas were boiled. Bring to a boil, reduce the heat and simmer for 10 minutes. Let the soup cool and then blend it in a food processor or blender or pour it through a sieve.
Return to the pot, add cream, season with salt and black pepper and warm it, without boiling. Serve sprinkled with a little chopped parsley.
