Oh, the joys of spring – this is certainly one of them
- 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.