Italy, Chilled Pea and Mint Soup

• 1 lb fresh peas, shelled
• 1 scallion, diced
• 1 -2 teaspoon olive oil
• 2 -3 cups vegetable broth
• 1 12 cups of fresh mint, fairly loose not packed

1. Sweat the diced scallion in the olive oil, using as little oil as you can get away with.
2. Over medium heat, add the shelled fresh peas and cover with 2 cups of broth, or enough to cover the peas.
3. Cook about 15 minutes.
4. Finely chop the mint and whisk into the soup, letting the mint flavor and smell permeate the pea soup.
5. Pass the soup through a colander, pressing some of the mixture through.
6. If it is too thick add water.
7. Season to taste with salt and pepper, or even a sprinkle of sugar to liven it up.
8. Cool it.
9. Pour the soup into glass tumblers, and garnish with sprigs of mint.
10. Serve well chilled.

fresh peas, scallion, olive oil, vegetable broth, mint

Taken from www.food.com/recipe/italy-chilled-pea-and-mint-soup-306009 (may not work)