Chilled garden pea and mint soup
Instructions:
- Melt the butter over medium heat in a large saucepan. Stir in the onions and a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Add the stock and bring to a simmer. Add the peas and cook until tender, about 8 minutes. Stir in the half-and-half, mint, salt, sugar, and pepper.
- Puree in a blender (working in batches to not fill the blender more than half full) and return to the pot, or puree the soup directly in the pot with an immersion blender. Cool to room temperature, cover, and refrigerate until well chilled, at least 4 hours and preferably overnight. Stir well, check the seasoning, and serve chilled. Garnish with a spoonful of sour cream.