Italy, Chilled Pea and Mint Soup

Mme M's Note:

This is a delicious hot weather soup. The fresher the peas, the thinner the skin, the better they will strain using the colander.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 1 lb fresh peas, shelled
• 1 scallion, diced
• 1 -2 teaspoon olive oil
• 2 -3 cups vegetable broth
• 1 1/2 cups fresh mint, fairly loose not packed

Directions:

1. Sweat the diced scallion in the olive oil, using as little oil as you can get away with. Over medium heat, add the shelled fresh peas and cover with 2 cups of broth, or enough to cover the peas. Cook about 15 minutes.
2. Finely chop the mint and whisk into the soup, letting the mint flavor and smell permeate the pea soup.
3. Pass the soup through a colander, pressing some of the mixture through. If it is too thick add water. Season to taste with salt and pepper, or even a sprinkle of sugar to liven it up. Cool it. Pour the soup into glass tumblers, and garnish with sprigs of mint. Serve well chilled.