Pea Soup with Mint

Mint is the ideal herb to pair with pea soup. It is one of the first herbs to emerge from the early Spring soil, and it has a way of coming back every year. If you are an early Spring gardener, use your own garden-fresh peas' otherwise buy some at your grocer's or use organic frozen. 

1 lb. fresh or frozen shelled peas                                  1 T olive oil

2 chopped scallions                                                      1 gold or sweet potato

3 c. vegetable or chicken broth                                   2 T. chopped fresh mint

1/4 c. yogurt or sour cream for garnish

Cook peas in a steamer basket 4-8- minutes

1. Heat oil and add scallions; cook 1 minute. add potatoes, broth and chopped mint. 

2. Cover, simmer over medium heat. 8-10 minutes

3. Transfer potato mixture and peas to a food processor and puree to desired consistency.

4. Season with s & p to taste

May be served hot or cold