Recipe

Chilled Minted Pea Soup Recipe

	Chihuahua / All my dishes 1 year, 8 months ago A nice way to start a meal. Cooking Class Rice & Beans. Prep:15m Cook:70m Servings:5	Chihuahua
	delicious

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Ingredients

1 cup uncooked dried Split Green Peas

1 Carrot

2 Tbs. Butter

1/2 cup chopped Onion

1/2 cup chopped Celery

4 cups Chicken Broth

2 tsp. dried Mint leaves or 2 Tbs. chopped fresh Mint, divided

1 tsp. Sugar

1/8 tsp. White Pepper

1 cup Heavy Cream

Directions

Rinse peas thoroughly in a fine strainer under cold running water, picking out debris and any blemished peas; set aside.

Wash and peel carrot. Cut carrot lengthwise in half. Place carrot halves, cut sides down, on cutting board. Make 1/4-inch diagonal slices, beginning at large end of carrot; set aside.

Heat butter in medium saucepan over medium heat.

Add carrot, onion and celery. Cook and stir 5 minutes or until vegetables are tender.

Stir in chicken broth, peas and 1 tsp. dried mint. Bring to a boil over medium-high heat.

Reduce to low; simmer, covered 1 hour or until peas are very tender.

Transfer soup to food processor.

Add remaining tsp. dried mint, sugar and pepper.

Process until smooth, scraping side of bowl occasionally.

Place soup in medium bowl; stir in cream.

Cover tightly with plastic wrap. Refrigerate 3 to 4 hours until well chilled.

Garnish with sour cream if desired.

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