Ingredients

• 1 small onion
• 2 tablespoons unsalted butter
• 2 pounds frozen peas
• 5 cups chicken stock or low-salt broth
• 1 cup packed fresh mint leaves
• 1 cup heavy cream (or ‚ cup heavy cream mixed with 1/2 cup plain yogurt)

Instructions

1. Finely chop onion. In a 4-quart heavy saucepan cook onion in butter with salt to taste over moderately low heat, stirring occasionally, until softened. Add peas and 3 cups stock and simmer, uncovered, until peas are tender, 5 to 7 minutes. Stir in mint and remaining 2 cups stock and remove pan from heat. In a blender purée soup in batches until very smooth (use caution when blending hot liquids), forcing each batch through a sieve into a large bowl. (Discard solids in sieve between batches.) Whisk in cream (or cream-yogurt mixture) and salt and pepper to taste. If serving soup cold, chill, covered. If serving soup hot, reheat but do not let boil.