Minted Pea Soup

• 4 cups shelled fresh peas (1 1/2 pounds), or frozen peas, defrosted in a seive under warm running water
• 3 1/2 cups vegetarian broth (see Micro Tips) or canned chicken broth
• 5 teaspoons cornstarch
• 20 fresh mint leaves, cut across into chiffonade
• 1/2 cup buttermilk
• 1 tablespoon kosher salt
• Freshly ground black pepper to taste

1. Combine peas and 1/4 cup broth in a 2 1/2-quart souffle dish or casserole with a lid.
2. Cover tightly with microwave plastic wrap or with lid.
3. Cook at 100 percent power for 12 minutes in a 650- to 700-watt oven.
4. If using frozen peas, eliminate this step and puree peas with broth as below.
5. If using plastic, prick to release steam.
6. Remove from oven and uncover.
7. Pass peas through a food mill fitted with a medium-size disc.
8. Scrape mixture back into casserole.
9. Dissolve cornstarch in remaining broth and whisk into pea puree.
10. Add mint.
11. Cover and cook for 8 minutes.
12. If using plastic, prick to release steam.
13. Remove from oven.
14. Uncover and stir in remaining ingredients.
15. Serve hot or chilled.

fresh peas, vegetarian broth, cornstarch, mint, buttermilk, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4177 (may not work)