Categories: Non-vegan, Quick, Simply Recipes, Soup, Veg

Ingredients

• 1 large shallot, minced (about 3 Tbsp)
• 1 1/2 Tbsp unsalted butter
• 2 cups vegetable broth
• 2 sprigs mint, about 6 inches
• 1 pound frozen petite peas
• 1/4 cup heavy cream
• Salt and freshly ground pepper to taste

Directions

1. 1 In a medium saucepan (2 1/2 to 3 quart) melt the butter on medium heat. Add shallots and cook until softened, but not browned, a couple minutes.

2. 2 Add the broth and mint sprigs to the shallots, increase the heat and bring to a boil. Add the frozen peas and salt and pepper to taste. Return to a boil, reduce heat and simmer until the peas are just tender, 3-5 minutes.

3. 3 Discard the mint and purée the soup in a blender until completely smooth. Blend in the cream. Taste and correct seasoning.

4. Reheat to serve warm, or chill to serve cold. Serve garnished with crème fraîche and mint strips.

5. Makes 4 medium sized servings.

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