Minted Pea Soup

• 2 tablespoons unsalted butter
• 1 cup chopped yellow onion
• 1 teaspoon Essence, recipe follows
• 1/2 teaspoon salt
• 1 quart chicken stock
• 4 cups freshly shelled peas
• 1/2 cup heavy cream
• 1/4 cup chopped fresh mint
• Toasted Pita Bread Triangles
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. In a large, heavy saucepan, melt the butter over medium-high heat.
2. Add the onion, Essence, and salt, and saute until soft, about 5 minutes.
3. Add the chicken stock and peas and bring to a boil.
4. Reduce the heat to medium-low and simmer uncovered until the peas are tender, about 5 to 10 minutes.
5. Remove from the heat and puree with a hand-held immersion blender (or puree in batches in a food processor).
6. Stir in the cream and mint, and serve warm with toasted pita bread triangles.
7. Combine all ingredients thoroughly and store in an airtight jar or container.
8. Yield: about 2/3 cup
9. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
10. Published by William and Morrow, 1993.

unsalted butter, yellow onion, salt, chicken, peas, heavy cream, fresh mint, bread, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/minted-pea-soup-recipe.html (may not work)