Green Pea and Mint Soup

1. 1

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

2. 2

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

3. 3

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

4. 4

   Increase heat to medium, and bring to a boil.

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

   Season with salt and pepper to taste.

10. 10

    Throw in a pinch of sugar if desired.

11. 11

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

12. 12

    Pour the soup into 4 serving bowls.

13. 13

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

* Per serving · 4 servings · Values may vary.