8 Servings 15 min Cook
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
7 Cup Peas
1 Small Onions
2 Tbsp Butter
5 Cup Chicken Broth
1 Cup Spearmint
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.