Minted Pea Soup

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Onions

  Raw

  1 small or 70g

• Salt

  Table

  1 dash or 0.4g

• Peas

  Green, frozen, unprepared

  8 cup or 1.07kg

• Chicken broth

  Soup, canned, ready-to-serve

  6 cup or 1.44kg

• Spearmint

  Fresh

  1 cup or 91g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Melt the butter in a 4-quart heavy saucepan and cook the finely chopped onion with a pinch of salt over moderately low heat, stirring occasionally, until softened.
2. Add the peas and half of the chicken broth, then simmer uncovered until the peas are tender, about 5 to 7 minutes.
3. Stir in the mint and the remaining chicken broth, then remove the pan from heat.
4. In a blender, purée the soup in batches until very smooth, using caution with hot liquids. Strain each batch through a sieve into a large bowl, discarding solids.
5. Whisk in the heavy cream and season with salt and pepper to taste. Chill if serving cold, or reheat gently if serving hot, without boiling.