Chilled Pea and Mint Soup
Feeds 6
Preparation
In a 2 qrt. saucepan, sweat the butter and onion over medium low heat until translucent. Add the stock and bring to a rolling boil. Prepare an ice bath.
Add the peas to the boiling stock and bring back to a boil and simmer 1-2 minutes, just until the peas are tender but still maintain there green color. Remove the soup to a stainless steel baine marie and place in the water bath. Stir every couple of minutes until well chilled. Place the soup in a blender and puree until smooth. Add the mint and season with salt and pepper and blend again.
This soup can be made several hours in advance and kept refrigerated.
To plate, divide the soup into six serving bowls, top with a dollop of creme fraiche and the mint sprig or a small salad of pea tendrils and sugar snap peas.
Ingredients
- 1 T Butter
- 1 ea. Small White Onion, minced
- 4 C Chicken Stock
- 3 C Fresh, Shelled Peas
- 2 T Fresh Mint leaves
- 3 T Crème fraîche
- 6 ea. Small Mint Sprigs
- Salt and Fresh White Pepper
