2 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds spring onions, thinly sliced
2 1/2 teaspoons coarse salt
1 1/4 cups low-sodium chicken stock
2 cups water
2 cloves garlic, minced
1 cup frozen peas
black pepper, to taste
Instructions
Heat oil in a large pot over medium heat. Add onions and garlic, and cook, stirring occasionally, until translucent but not brown, about 15 minutes.
Stir in peas, salt, stock, and water. Bring to a simmer, and cook for 15 minutes.
Remove from heat, and let cool for 20 minutes. Working in batches, puree in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth.
Season with salt and black pepper to taste. Divide soup among 4 bowls, drizzle with oil.