Instructions: In a large stockpot over medium heat, melt butter. Add onion, garlic and ginger and saute. while stirring continuously, about 6 minutes. Add flour and continue to stir until it coats onions evenly. Cook 3 more minutes. Add stock and cream and stir well. Bring to a boil, then decrease heat and simmer. Cook 20 minutes.

Add peas and partially puree the mixture with a hand held-blender, leaving chunks of onion and peas. Remove soup from heat and let sit 10 minutes.

Ladle the soup into bowls.

Serves 4.

Notes: Chef Douglas Rodriguez specializes in one-pot meals native to the Caribbean and to Central and South America. Hes the Cuban-American chef of Manhattans Patria restaurant.

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