Italy, Chilled Pea and Mint Soup

Ingredients

• 1 lb fresh peas, shelled
• 1 scallion, diced
• 1-2 teaspoon olive oil
• 2-3 cups vegetable broth
• 1 1/2 cups fresh mint, fairly loose not packed

Directions

1. 1

   Sweat the diced scallion in the olive oil, using as little oil as you can get away with. Over medium heat, add the shelled fresh peas and cover with 2 cups of broth, or enough to cover the peas. Cook about 15 minutes.

2. 2

   Finely chop the mint and whisk into the soup, letting the mint flavor and smell permeate the pea soup.

3. 3

   Pass the soup through a colander, pressing some of the mixture through. If it is too thick add water. Season to taste with salt and pepper, or even a sprinkle of sugar to liven it up. Cool it. Pour the soup into glass tumblers, and garnish with sprigs of mint. Serve well chilled.