MINTED PEA SOUP

Minted Pea Soup image

Provided by Louisa Service

Yield Makes about 8 cups

Number Of Ingredients 6

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1 small onion
2 tablespoons unsalted butter
2 pounds frozen peas
5 cups chicken stock or low-salt broth
1 cup packed fresh mint leaves
1 cup heavy cream (or ‚ cup heavy cream mixed with 1/2 cup plain yogurt)

Steps:

Finely chop onion. In a 4-quart heavy saucepan cook onion in butter with salt to taste over moderately low heat, stirring occasionally, until softened. Add peas and 3 cups stock and simmer, uncovered, until peas are tender, 5 to 7 minutes. Stir in mint and remaining 2 cups stock and remove pan from heat. In a blender purée soup in batches until very smooth (use caution when blending hot liquids), forcing each batch through a sieve into a large bowl. (Discard solids in sieve between batches.) Whisk in cream (or cream-yogurt mixture) and salt and pepper to taste. If serving soup cold, chill, covered. If serving soup hot, reheat but do not let boil.