Star Child Awarded 2013 Nautilus Medal
Star Child has been selected for a 2013 Nautilus Silver Medal Award. The award program, whic…
2 cups freshly shelled peas
1/4 cup chopped yellow onion
8 ounces chicken stock
1/4 cup heavy cream
1/4 cup fresh mint leaves
Salt and pepper to taste
Simmer onion in stock for ten minutes. Add peas and cook for 2 minutes. Pour mixture into container of blender or Vitamix. Add cream and mint leaves and process until smooth. Add salt and pepper to taste and serve. Chill the soup for at least two hours if serving cold. Check for salt before serving as a cold soup usually requires more. Serve as "shooters" in small glasses or in chilled cups or bowls.
Makes 3 1/2 cups of soup, enough for 8 shooters or 4-6 appetizer portions.