Minted Pea Soup
Serves 4

This recipe was so well received by Mrs. Bush that the Social Secretary would ask for it to be served on a regular basis, to the point that we had to ask her to cut back to avoid repetition.  Fresh peas make all the difference.

1 ½ c. shucked fresh peas or frozen
1 T. butter’
1/3 c. leek whites julienne
¼ c. onions diced
4 c. chicken or vegetable stock
¼ c. chopped mint
½ c. heavy cream
1 T. lemon juice
4 mint sprigs

Blanch and cool peas – reserve 2 -3 T. for garnish
2. In a soup pot over medium heat, cook leeks and onions in butter until tender.  3 – 4 minutes
3. Add stock and simmer 4 minutes.
4. Add peas and mint, cook 2 – 3 minutes until peas are tender.
5. In blender or with immersion blender, puree soup until very smooth; strain.
6. If soup is to be served chilled, cool quickly in an ice bath and then add cream.  If used hot, add cream, lemon juice.  Serve.
7. Garnish with reserved peas and mint sprigs.