Minted Sweet Pea Soup

Refreshing summer soup! Additional Information: Each: 193 Calories, 372 mg sodium, 38 mg cholesterol, 12 g fat, 17 g carbohydrates, 6 g protein, 6 g fiber

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2 (10 ounce) packages frozen baby peas
• 2  tablespoons unsalted butter
• 6  green onions, trimmed and thinly sliced (white part)
•  coarse salt
• 1  small bibb lettuce, leaves well-washed and tough ends removed
• 2  cups chicken or 2  cups  vegetable stock
• 1  bunch of fresh mint, stemmed and washed well
• 1⁄2 cup heavy whipping cream
•  white pepper
• 1  small  pea shoots, for garnish

Directions

1. Cook the peas according to the package directions, drain and set aside.
2. Melt the butter in a soup pot over medium-low heat. Add the green onions and salt and cook, stirring, until just softened, 3 minutes.
3. Add the lettuce and ½ cup water, cover and cook over very low heat until very soft, 5 to 7 minutes.
4. Add the stock and 1 cup of water and bring to a boil. Reduce heat and simmer 5 minutes.
5. Working in batches, transfer the lettuce mixture, peas and mint to the blender and process until smooth.
6. Transfer to a clean pot and add the cream. Simmer 5 minutes.
7. Season with more salt, if needed, and add white pepper to taste. Ladle into bowls and garnish with pea shoots.