Minted Pea Soup Chilled
|Chicken stock||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Mint||1⁄4 Cup (4 tbs) (3 Large Sprigs)|
|Fresh peas||3 Cup (48 tbs)|
|Diced onion||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
1 Bring chicken stock, water and mint to a boil.
2 Drop peas and onions into rapidly boiling stock.
3 Cover and cook peas at a slow boil until tender (no longer than 12 minutes).
4 Cool and work through a food mill, using the finest disc. (Note: a blender will not do in this case. The outer skins of some peas are tough and won't blend well.)
5 Stir the cream into the puree.
6 Salt to taste.
7 Chill the soup in a pitcher.
8 If the soup separates, simply stir it well before pouring into chilled bowls.
9 Top with whipped cream and a small mint leaf sprig