Frosty Green Pea Soup

• 1 tablespoon unsalted butter
• 6 large green onions, trimmed and thinly sliced (about 3/4 cup)
• 1 teaspoon orange zest
• 1 (16-ounce) bag frozen green peas
• 3 cups vegetable broth, divided
• 1/2 cup low-fat buttermilk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 6 large fresh mint leaves
• Garnishes: 1/3 cup heavy cream, whisked to the consistency of thin white sauce, and 4 mint sprigs

1. Heat butter in a large heavy saucepan over medium heat 1 minute. Add green onions and orange zest, and saute, stirring occasionally, 5 minutes or until lightly browned. Add peas, reduce heat to medium-low, cover, and cook 10 to 15 minutes more or until soft, stirring once or twice. If peas threaten to scorch, add a small amount of vegetable broth, and stir.
2. Scoop into a blender or food processor, add 1 cup broth and next 4 ingredients, and puree until smooth. Transfer half of mixture to a large nonreactive pitcher.
3. Add remaining 2 cups broth to pea mixture in blender, and puree at high speed until smooth. Combine with mixture in pitcher, cover, and chill at least 2 hours before serving.
4. Whisk well or homogenize with a blender, and ladle into chilled soup bowls. Garnish, if desired.

unsalted butter, green onions, orange zest, green peas, vegetable broth, lowfat buttermilk, salt, freshly ground pepper, mint leaves, heavy cream

Taken from www.myrecipes.com/recipe/frosty-green-pea-soup (may not work)