Oh, the joys of spring – this is one of them! Serves 6
3 Tbsp. butter
1 small onion, chopped
1 small leek, chopped
1 celery stalk, chopped
1 garlic clove, minced
3 cups petite peas, fresh or frozen
4 cups chicken stock
1 1/2 Tbsp. chopped mint
3/4 cup light cream
salt and pepper to taste
6 sprigs mint
Melt butter in large saucepan. Add onion,leek and celery and saute until softened. Do not brown. Add garlic and gently saute for 2 minutes.
Add peas, chicken stock and mint to pan and bring to a boil. Reduce heat and simmer about 10 minutes until peas are tender. In blender, puree soup in small batches. Strain through sieve.
Stir in cream and chill. Season with salt and pepper. Serve in cold soup plates and garnish with mint.
Stop the violins. Promote whirled peas.Tiny Url for this post: http://tinyurl.com/23qthw6