Fresh Pea Soup With Mint

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Yellow onions - peeled and diced (medium)
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2		Garlic cloves - minced or pureed
2		Yukon Gold potatoes - peeled, sliced thin (medium)
5 cups	1185ml	Chicken stock
16 oz	454g	Frozen baby peas
1/3 cup	78ml	Sour cream
3 tablespoons	45ml	Freshly-chopped mint

Recipe Instructions

Heat olive oil in large kettle over medium heat. Add onions, salt, and pepper, and cook 5 minutes until onions have softened. Sir in the garlic and cook 1 minute until its aroma is released. Add the potatoes and saute 5 minutes until they begin to color. Add the chicken stock, lower the heat, and simmer gently 25 minutes until potatoes are soft. Add the peas and cook 3 minutes until tender but still bright green. Puree the mixture either through a food mill, with an immersion blender, or in a food processor, until smooth. Place in a clean pot, stir in the cream, and rewarm gently. Stir in the fresh mint and serve.

This recipe yields ?? servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6344 broadcast 12-31-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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