PEA AND MINT SOUP

I Love Love Love pea soup. It is an acquired taste. I remember going to a restaurant in Buelton, CA just for their pea soup. While some pea soups can be very heavy from the starchiness of older peas, this is made with younger peas, If you can't find younger peas use frozen, they will make the soup less thick.

Ingredients:

4 cups peas

2 tbl unsalted butter

2 shallots chopped

1 tsp garlic minced

2 cups water

2 cups vegetable broth

1/2 cup chopped fresh mint

1/2 cup heavy cream

zest of half a lemon

salt

pepper

In a large sauce pan, melt butter and add garlic and shallots and stir until both are soft but not brown. Add the peas, broth, half the mint and water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until the peas are very tender, about 8-10 minutes. Let it cool a bit and puree it in a blender until smooth. Season with salt and pepper. If the peas weren't sweet enough you can add a bit of sugar.
Pour the heavy cream into a bowl and whip it to soft peaks. Add lemon zest and season to taste. Ladle the soup into bowls and top with a spoonful of the lemon cream. Garnish with the remaining mint.

So good!

This can be served hot or cold!

ENJOY!