Minty Pea Soup
['3 tablespoons unsalted butter', '1 medium onion, chopped', '4 cups low-sodium vegetable broth, divided', '6 cups shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed', '1/4 cup fresh flat-leaf parsley leaves', '1/4 cup fresh mint leaves', 'Kosher salt, freshly ground pepper', '1/4 cup crème fraîche or sour cream', '2 tablespoons heavy cream or water', 'Chopped fresh chives (for serving)']
Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
Whisk crème fraîche and cream in a small bowl to blend. Serve warm soup topped with chives, passing crème fraîche mixture alongside for spooning over.
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