Minted pea soup
frozen green peas
4 cup(s), fresh or frozen
reduced-sodium chicken broth
¼ cup(s), chopped, fresh
light sour cream
- In a large saucepan, combine the peas and broth; bring to a boil. Reduce the heat and simmer, covered, until the peas are tender but still bright green, about 5 minutes.
- Transfer to a blender or food processor and puree. Transfer to a bowl, stir in the white pepper and salt, and refrigerate, tightly covered, at least 2 hours.
- Stir in the chopped mint. Serve, garnished with the sour cream and a sprig of mint.