Ffwd: Cheating on winter pea soup
1 medium onion chopped
2 tbsp coconut oil
1 tsp white pepper
1 tsp sea salt
1/2 tbsp ground Herbs de Provence
6 heads of Bok Choy, chopped
1 lb frozen peas
6 cups whey or chicken stock
In a soup pot, sauté onions in coconut oil.
When they become translucent at the salt, pepper and herbs de Provence.
Stir in bok choy, whey and peas.
Simmer for 20 minutes and then remove from the heat.
Using an immersion blender, blend the soup until almost smooth.
Serve warm or cold, with a dollop of plain yogurt or sour cream.