Once the butter is melted, add the diced celery, minced onion, garlic powder, and Italian spice mix. Cook the celery for about 5 minutes, or until soft and tender.
Add the peas and chicken broth. Bring the broth to a boil and then reduce the heat to a simmer. Allow the peas to cook for 25 minutes, or until soft.
Use a blender or immersion blender to purée the soup until smooth and homogenous.
Stir in the heavy cream until it is fully incorporated into the soup.
Serve and enjoy!
Notes
You can store this soup in the fridge for up to 5 days and reheat it in the microwave for about 2 minutes, stirring halfway through.
To freeze this soup for up to 2 months, let it come to room temperature and then transfer it to a large Ziploc bag. Lay the bag as flat as possible to make thawing the soup a quicker process. When ready to serve, allow the soup to thaw and then reheat it on the stovetop until hot.
This soup is great topped with some freshly ground black pepper or grated Parmesan cheese.
The heavy cream helps thicken the soup and gives it a little bit of richness that pairs wonderfully with the natural flavor of the peas.
You can make your own Italian spice mix by combining equal parts garlic powder, onion powder, salt, oregano, and basil.