Puree of Pea Soup with Mint

• 3 cups frozen peas
• 1 tablespoon chopped fresh mint leaves
• 3 cups (or more if desired) chicken or vegetable stock, homemade or low-sodium canned, heated
• Salt and freshly ground white pepper, to taste
• 1 to 1½ cups heavy cream, milk, or a combination if sour cream and milk

In a large saucepan of boiling lightly salted water, cook the peas for 1 minute, Drain.

Using a food processor fitted with the metal blade, purée the peas and mint with ½ cup of the broth. Season with salt and pepper, and gradually add another cup of broth. Scrape the mixture into a medium saucepan, stir in the remaining 1½ cups broth, and bring to a simmer over medium-low heat.

If serving hot, scald the heavy cream or milk. Whisk into the pea purée and simmer another 5 minutes. (If using the sour cream-milk combination, heat just until hot–do not simmer.) Add more liquid if you want a lighter soup. Taste for seasoning and serve.

If serving cold, transfer the pea mixture to a large bowl, whisk in the remaining 1 cup of broth, and cool. Whisk in chilled cream or milk and refrigerate until cold.