Chilled Mint and Pea Soup

Ingredients

• 3 c. cold water
• 1 large bunch fresh mint, stems removed
• 2 T. unsalted butter
• 1- 8 oz. white onion, chopped
• 1 t. salt
• 1/2 t. freshly ground black pepper, freshly ground
• 6 c. Vegetable Stock, plus more for thinning
• 40 oz. frozen baby peas

Steps

1. Bring 3 cups water to a boil, then remove from heat, add mint, reserving a few sprigs for garnish, and let steep for about 2 hours, until the liquid is very flavorful and slightly green.
2. Strain liquid, discard mint, and transfer to 2 ice cube trays. Place in the freezer, and freeze until solid.
3. Melt butter in a medium saucepan over medium-low heat. Add onion, salt, and pepper; cook, stirring often, until onions are soft and translucent, about 8 to 10 minutes.
4. Add stock, bring to a boil. Reduce heat, let simmer 1 hour until liquid is reduced by about half. Add peas, and cook about 4 minutes, until peas are just tender. Remove from heat, transfer to a bowl set in ice water. Stir until cold.
5. Transfer soup to a blender; blend until smooth. Adjust consistency with more stock. Chill until ready to serve.
6. Remove frozen mint ice cubes from freezer, and place them in a blender. Process mint ice cubes until crushed.
7. Place soup in bowls topped with a spoonful of crushed mint ice; garnish with mint sprigs, and serve immediately.
8. 10 servings