Green Pea and Mint Soup recipe

4 servings

4 tablespoons butter

4 green onions, chopped

1 pound frozen or fresh green peas

2 1/2 cups vegetable broth or stock

3 tablespoons chopped fresh mint leaves

2 1/2 cups milk

salt and freshly ground black pepper to taste

1 pinch white sugar (optional)

1/2 cup light whipping cream

2 sprigs fresh mint leaves for garnish

Melt butter in a large saucepan or Dutch oven over low heat.

Add the 4 chopped green onions, and cook until softened, but not brown.

Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint.

Increase heat to medium, and bring to a boil.

Reduce heat back to low, cover, and let simmer for about 30 minutes.

If you are using frozen peas, 15 minutes is enough.

Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish.

Pour the soup into a blender or food processor along with the milk, and puree until smooth.

Season with salt and pepper to taste.

Throw in a pinch of sugar if desired.

Allow the soup to cool to room temperature, then refrigerate until chilled.

Pour the soup into 4 serving bowls.

Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.