1 tbsp. butter
1 c. chopped onions
1 tsp. dried thyme leaves
2 (13-14 oz.) cans chicken broth
2 (10 oz.) pkg. frozen green peas (about 4 c.)
1 c. heavy cream
1/4 tsp. salt
1/8 tsp. pepper

(A flavorful addition is chopped cooked ham or crisp bacon.)

In a 3 quart pot melt butter over low heat. Add onions and thyme and cook 10-12 minutes, stirring occasionally, until onions are very soft. Add broth and peas; bring to a boil. Reduce heat and simmer 5-10 minutes, until peas are tender.

Puree soup in batches in a blender or processor. Return to pot. Whisk in cream, salt and pepper over moderate heat. Bring just to boiling point, stirring constantly, so soup doesn't scorch.