Ingredients 1.2 kg Fresh Green Peas, shelled 1 Medium Yellow Onion, finely chopped 1 Clove Garlic, chopped 1 Cup Fresh Mint Leaves, chopped 3 Cups Chicken Stock 1 Tbsp Olive Oil 1 Tbsp Unsalted Butter Sea Salt to taste Freshly Ground Black Pepper Method In a large saucepan, melt the butter with oil on low heat. Cook the garlic and onions with a pinch of salt until soft and translucent but not brown. Turn the heat on medium, add green peas and mint leaves and cook for about 5 minutes. Add the chicken stock, bring it to a boil and lower the heat and simmer for about 15 to 20 minutes. Allow the mixture to cool slightly, then puree the mixture. Return the soup to saucepan and simmer over medium heat for about 5 minutes. Stir and adjust the seasoning with salt and pepper. |