Chilled English Pea-Mint Soup

From the New York Times

• Ready In: 20 mins
• Serves: 4
• Yields: 3 cups

Ingredients

• 2  cups buttermilk (Homemade, if possible)
• 4  cups peas, shelled
• 1  pinch salt
• 3  tablespoons of fresh mint

Directions

1. In a medium saucepan, bring the buttermilk to a simmer and add 4 cups of peas and a large pinch of salt.
2. Simmer for 1 to 2 minutes over medium heat, stirring often.
3. Transfer mixture to a blender immediately with the mint leaves. Carefully blend for 60 seconds.
4. In order to preserve the vibrant color, you must cool the soup immediately. Pass through a fine sieve into a bowl that is resting inside another bowl of ice cubes and cold water. Stir continuously until it is cool - and you will notice that the soup becomes sweeter as it cools.
5. Top soup with more fresh peas as a garnish and ground pepper.