This recipe is from http://epicurious.com and it is a keeper! I halved the recipe and only added a tablespoon or so of cream to improve the texture a bit. I used fresh mint but frozen peas because fresh peas are more expensive than steak here, which is silly considering I would much prefer the steak haha 🙂

1 small onion
2 tablespoons unsalted butter
2 pounds frozen peas
5 cups chicken stock or low-salt broth
1 cup packed fresh mint leaves
1 cup heavy cream (or ‚ cup heavy cream mixed with 1/2 cup plain yogurt)

PREPARATION

Finely chop onion. In a 4-quart heavy saucepan cook onion in butter with salt to taste over moderately low heat, stirring occasionally, until softened. Add peas and 3 cups stock and simmer, uncovered, until peas are tender, 5 to 7 minutes. Stir in mint and remaining 2 cups stock and remove pan from heat. Using a hand blender, purée soup until very smooth (use caution when blending hot liquids). Whisk in cream (or cream-yogurt mixture) and salt and pepper to taste. If serving soup cold, chill, covered. If serving soup hot, reheat but do not let boil.
Enjoy! Xxxx Natascha

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