Minted Pea Soup

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
1		Cup chopped yellow onion
1 teaspoon	5ml	Emeril's Essence - see * Note
1/2 teaspoon	2.5ml	Salt
1		Chicken stock
4 cups	948ml	Freshly-shelled peas
1/2 cup	118ml	Heavy cream
1/4 cup	36g / 1.3oz	Chopped fresh mint
		Toasted pita bread triangles

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a large, heavy saucepan, melt the butter over medium-high heat. Add the onion, Essence, and salt, and saute until soft, about 5 minutes. Add the chicken stock and peas and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the peas are tender, about 5 to 10 minutes. Remove from the heat and puree with a hand-held immersion blender (or puree in batches in a food processor). Stir in the cream and mint, and serve warm with toasted pita bread triangles.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E14) - from the TV FOOD - NETWORK

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