Ingredients
2 tbsp Butter
½ cup Onion, Chopped
3 cups Chicken Stock
4 cups Frozen Peas, Thawed
¼ cup Fresh Parsley, Chopped
¼ cup Fresh Mint Leaves, Chopped
1 tsp Salt & Pepper, To Taste
1 cup Sour Cream
4 Fresh Minty Leaves, For Garnish
Directions
1
In a medium stock pot, melt butter over medium heat.
2
Add chopped onion and cook until onion is softened but not brown, 6-8 minutes, stirring occasionally.
3
Add stock and bring to boil. Add peas, turn down heat and simmer 3-4 minutes, until just tender. Remove stock pot from heat and add parsley and mint. Purée with immersion blender, thinning with water if too thick.
4
Season with salt and pepper.
5
Refrigerate and serve chilled.
6
Garnish with sour cream and fresh mint leaves.
