Busters Recipes

Chilled Minted English Pea Soup

1 small onion sliced
2 Tblsp. butter
1½ cups English peas, shelled
salt & white pepper to taste
1½ cups chicken stock (preferably homemade, but if canned use low sodium
variety.)
1 cup heavy cream
1 Tblsp. fresh mint leaves, finely chopped
¼ cup to 1 cup lowfat milk
about ¼ cup creme fraiche or sour cream
black caviar
In a medium saucepan, sauté the onion in the butter until soft and
translucent. Add the peas and the chicken stock. Bring to a boil, lower the
heat to a simmer and cook until peas are tender - about 5 minutes. Place
this mixture in a blender and puree until smooth. Put in a bowl and add the
cream. Season with salt and pepper and stir in the mint. Chill at least 4
hours or overnight.
After the soup has been chilled, run it through a sieve, pressing through
small bits of mint. At this point the soup may be very thick. If it is too
thick, add milk ¼ cup at a time until it is the desired consistency.
Serve in demitasse cups for a small starter, or shallow bowls for something
a little more substantial. Garnish with a dollop of creme fraiche and a
little spoonful of caviar on top of the soup.

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