1 to 1-1/2 lbs of frozen peas
1 medium onion, peeled and chopped
2-3 TB of unsalted butter
3-4 cups of chicken stock
1-1/4 cups of fresh mint
Fleur de Sel (1-2 Tsp)
In a pot, melt butter and saute the chopped onion. When translucent but not golden brown, add the frozen peas and chicken stock till it boils. Soon as it boils, add the mint and cook only for 30 seconds more and remove from heat.
In batches, process in a food processor such as a Vita Mix. Season with Fleur de sel, stir and serve.
Can be served hot or at room temperature.
May also dribble some heavy cream for decoration on top. Or you could whip cream mixed with some sour cream to place a TB on top when serving.
|Minted Peas Soup served|