Mint is the ideal herb to pair with pea soup. It is one of the first herbs to emerge from the early Spring soil, and it has a way of coming back every year. If you are an early Spring gardener, use your own garden-fresh peas' otherwise buy some at your grocer's or use organic frozen.
1 lb. fresh or frozen shelled peas 1 T olive oil
2 chopped scallions 1 gold or sweet potato
3 c. vegetable or chicken broth 2 T. chopped fresh mint
1/4 c. yogurt or sour cream for garnish
Cook peas in a steamer basket 4-8- minutes
1. Heat oil and add scallions; cook 1 minute. add potatoes, broth and chopped mint.
2. Cover, simmer over medium heat. 8-10 minutes
3. Transfer potato mixture and peas to a food processor and puree to desired consistency.
4. Season with s & p to taste
May be served hot or cold