Minted Pea Soup

• 1 tablespoon extra-virgin olive oil plus more for serving
• 1/4 stick butter
• 1 yellow onion medium sweet, finely minced
• 1 clove garlic minced
• 5 cups fresh peas or frozen
• 1 cup mint leaves roughly chopped
• 1 3/4 pints chicken stock 1 liter
• sea salt
• black pepper

1. In a large saucepan over medium-low, heat the oil and butter. Add the chopped onion and saute for 10 minutes or until the onion is soft but not brown. Add the garlic and cook for a further 3 minutes.
2. Add 3/4 of the peas, the chopped mint leaves, and 3/4 stock. Cover the saucepan with a tight fitting lid and cook on a medium boil for 10 minutes.
3. Pour into a blender or food processor and blend until you have a thick puree. Return the puree to the pan, season with salt and pepper and add the remaining peas and stock. Cook for a further 5 minutes.

extravirgin olive oil, butter, onion, garlic, fresh peas, mint, chicken, salt, black pepper

Taken from www.yummly.com/recipe/Minted-Pea-Soup-1666392 (may not work)