Chilled Soup Of Spring Peas Infused With Garden Mint

1. 1

   Use very sweet, fresh peas. Sugar snap peas are especially good. Taste the peas. They must taste sweet and not starchy when they are raw. Chill the peas before boiling them for best results.

2. 2

   Fill a large pot with at least 6 quarts of water. There must be enough so that it keeps boiling when the peas are added, so they retain their color. Bring the water to a rolling boil and add at least 3 tablespoons of salt; it should taste like seawater. Add the peas and let them boil for 5 minutes or until they are cooked through. About 1 minute before they are done, add the mint leaves.

3. 3

   Drain the peas and plunge them into ice water. This stops the cooking and helps them keep their color. Drain them well.

4. 4

   Combine the peas and up to 1 cup of vegetable broth or water in a blender. (Vegetable broth can overpower the delicate pea flavors; dilute it at least half and half with water.) Puree them until the mixture is very smooth and pourable, adding more water if necessary. Season to taste with salt and freshly ground white pepper.

5. 5

   Serve the soup with tablespoon-size dollops of whipped creme fraiche and, if you wish, a drizzle of mint-infused oil.

* Per serving · 4 servings · Values may vary.