Cold Minted Pea Soup

from The Garden Entertaining Cookbook by Barbara Scott-Goodman & Mary Goodbody

Ingredients:

2 tablespoons olive oil
4 to 5 scallions, white and green parts, finely chopped
4 cups shelled fresh peas or frozen peas (20 ounces)
1/4 cup coarsely chopped fresh mint leaves
6 cups chicken or vegetable stock, preferably homemade
Salt and freshly ground black pepper
1/2 cup half-and-half
Plain yogurt, for garnish
2 tablespoons minced fresh mint leaves, for garnish
1 scallion, white and green parts, thinly sliced, for garnish

Serves 6

If you grow English peas, the common green peas in a pod, or if your local farmers' market sells them, use them for this light, easy soup. If not, frozen peas will work well. Shelling fresh peas is a pleasant pastime and a way to get in touch with the goodness of fresh vegetables.

1. In a large pot, heat the olive oil over medium-high heat. Add the scallions and cook, stirring, for 1 to 2 minutes, until softened. Add the peas and mint leaves and cook, stirring, for about 5 minutes, until softened and fragrant. Add the stock and bring to a boil over high heat. Reduce the heat and simmer for 15 to 20 minutes. Season to taste with salt and pepper. Let the soup cool to room temperature.

2. Transfer the soup in batches to a food processor or blender and process until smooth. Strain through a sieve into a pot, pushing hard with the back of a spoon to extract as much liquid as possible. Alternatively, pur6e the soup using a food mill. Discard the solids.

3. Stir in the half-and-half, adjust the seasonings, cover, and refrigerate for at least 2 hours until chilled.

4. Stir well before ladling into chilled bowls. Garnish each serving with a dollop of yogurt, minced mint leaves, and sliced scallions.

This and many other wonderful recipes may be found in
Barbara Scott-Goodman & Mary Goodbody's The Garden Entertaining Cookbook from Chronicle Books