Serves: 4 – 6
- 2 tbs salted butter
- 2 shallots (minced)
- 1 sixteen oz packet of frozen baby peas (thawed)
- 2 cups chicken stock
- 1/2 cup of fresh mint leaves (chopped)
- 1/4 cup sour cream
- 1/4 tsp salt
- 1/4 tsp of fresh ground pepper
Melt the butter in the pan over medium heat. Add the shallots & cook until soft. Add the chicken stock, peas and mint. Bring to a boil. Turn down the heat and simmer for 20 minutes. Take off the heat and let cool. Pour into the blender/food processor and puree the mixture. Place in the fridge for at least an hour. Add the sour cream, salt & pepper. Stir to combine.
To Serve: Ladle the soup into individual bowls. Top with a tiny dollop of sour cream and a mint leaf. Cool, refreshing and oh so yummy!