Green Pea and Mint Soup Recipe

Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions and cook until softened but not brown. Stir in the peas vegetable stock and 3 tablespoons of chopped fresh mint. Increase heat to medium and bring to a boil. Reduce heat back to low cover and let simmer for about 30 minutes. If you are using frozen peas 15 minutes is enough.

Using a large slotted spoon remove about 3 tablespoons of the peas and set aside for garnish. Pour the soup into a blender or food processor along with the milk and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature then refrigerate until chilled.

Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one then garnish with reserved peas and sprigs of mint.