Minted Pea Soup

Photo: flickr user Lilo Lil

Ingredients

1 tablespoon extra virgin olive oil, plus more for serving

1/4 stick butter

1 medium sweet yellow onion, finely minced

1 clove garlic, minced

5 cups frozen or fresh peas

1 cup mint leaves, roughly chopped

1 3/4 pints chicken or vegetable stock (1 liter)

Sea salt and black pepper to taste

Preparation

In a large saucepan over medium-low, heat the oil and butter. Add the chopped onion and saute for 10 minutes or until the onion is soft but not brown. Add the garlic and cook for a further 3 minutes.

Add 3/4 of the peas, the chopped mint leaves, and 3/4 stock. Cover the saucepan with a tight fitting lid and cook on a medium boil for 10 minutes.

Pour into a blender or food processor and blend until you have a thick puree. Return the puree to the pan, season with salt and pepper and add the remaining peas and stock. Cook for a further 5 minutes.