• 1 small onion, chopped
• 2 medium cloves garlic, minced
• 2 tbsp. butter or margarine
• 4 cups chicken broth or stock
• 2 cups cubed peeled potatoes
• ½ tsp. ground ginger
• ½ tsp. salt
• ¼ tsp. black pepper
• 1½ cups frozen peas
• ¼ cup loosely packed parsley leaves
• ½ cup heavy cream

In medium saucepan, cook onion and garlic in butter over medium heat until tender. Add chicken broth, potatoes ginger, salt and pepper. Bring to boil. Cover and simmer 8 minutes. Add peas and parsley; continue cooking until potatoes are tender. Remove from heat and let stand at least 5 minutes. Spoon about 2½ cups soup mixture into blender jar. Cover and remove lid cap; replace it ajar with open side facing away. Cover lid with cloth. Blend on STIR until creamy and smooth; pour into measuring cup. Repeat with remaining mixture until all is pureed. Return soup to saucepan; stir in cream. Heat, stirring; do not allow bisque to boil. Serve with a dollop of sour cream, if desired. Garnish with additional chopped parsley.

Makes about 6½ cups.