Chilled Pea Soup with Mint

• 1 tbsp. unsalted butter
• 1 small yellow onion
• 5 c. low-sodium chicken broth
• 6 c. frozen peas
• salt and pepper
• 1 c. lightly packed mint leaves
• 1/2 c. heavy cream or plain Greek yogurt (optional)

1. In a large pot, heat butter over medium-low heat.
2. Add onions and cook, stirring often, until softened, about 8 minutes.
3. Add broth, raise heat to high, and bring to a boil.
4. Add peas, season with salt and pepper, and stir.
5. Cover pot, bring broth back to a boil, and cook only until peas are thawed (overcooking will dull color), 2 to 3 minutes.
6. Stir in mint.
7. Working in batches, process soup in blender until smooth and pass through a strainer set over a large bowl, pushing on solids with a ladle until all of liquid is extracted.
8. Discard solids.
9. (Its not necessary to strain soup, but doing so gives it a silkier texture.)
10. Refrigerate until cold, stirring occasionally so that it chills evenly and doesnt discolor in places.
11. If soup is too thick after it chills, thin it with a little broth or water.
12. Check seasonings, then serve drizzled with heavy cream or dolloped with yogurt, if you like.
13. The soup will keep, covered in refrigerator, for about 2 days.
14. Looking for more dinner options?
15. Check out our pork chop recipes, chicken recipes, and potato recipes.

unsalted butter, yellow onion, chicken broth, frozen peas, salt, lightly packed mint leaves, heavy cream

Taken from www.delish.com/recipefinder/chilled-pea-soup-mint-recipe-del0114 (may not work)