Fresh Pea Soup With Shrimp, Basil and Mint

• 1 medium onion, coarsely chopped
• 1 tablespoon sweet butter
• 4 cups fresh peas
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 3 cups chicken broth, up to 1 cup more for texture
• 1/2 cup heavy cream
• 2 tablespoons minced fresh mint
• 1 pound cooked shrimps, medium- size, cut in half lengthwise
• 1 cup basmati rice, cooked and cooled
• 1 teaspoon chili oil, plus more to taste
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt, plus more to taste
• 2 heaping tablespoons minced fresh basil

1. To make the soup, saute the onion in the butter.
2. Add the peas, toss and season.
3. Add the broth and simmer for 40 minutes.
4. The peas should be barely tender.
5. Cool.
6. Add the cream and pass through a food mill.
7. Adjust the texture with more chicken broth (or with milk) if necessary and adjust the seasoning.
8. Stir in the mint and refrigerate for at least 2 hours.
9. To make the shrimp, toss all the ingredients together to combine well.
10. Adjust the seasoning with salt and chili oil.
11. Refrigerate for 1 hour.
12. To serve, ladle the soup into 6 bowls with a mound of the shrimp mixture in the center of each.

onion, sweet butter, fresh peas, salt, freshly ground black pepper, chicken broth, heavy cream, fresh mint, lengthwise, basmati rice, chili oil, lemon juice, salt, fresh basil

Taken from cooking.nytimes.com/recipes/8375 (may not work)