Recipe Index: Troy Clayton

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Spring Pea Soup with Mint

Ingredients:

• 5 cups shelled fresh peas
• 10 Tbsp. Unsalted Butter
• 1 small potato
• 2 sprigs of mint
• 1 onion (Peeled and Diced)
• 1 Qt. Chicken Stock
• 2 cups Heavy Whipping Cream
• Salt and Pepper

Procedure:

Blanch the peas in boiling salted water (with a touch of baking soda) until tender and refresh in ice water. Simultaneously sauté the onions until tender and translucent in the butter. Add the potatoes, roughly chopped and cook until the potatoes are done. Allow to cool to room temperature.

In a blender combine the peas with the potatoes, onions and stock with the mint. Puree smooth and pass through a fine china cap(strainer) and season to taste.

To serve, bring the cream to a boil and add the soup base.