In a pan, cook onions in butter 8 minutes, without browning.
Add peas and 4 cups (1 L) broth.
Bring to a full boil, cover and simmer 6 minutes.
Purée in the blender.
Return to the pan, add béchamel.
Add the rest of the broth, if the soup is too thick.
Season and bring to a boil before serving.
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