Ingredients:
3 cloves garlic
1 medium yellow onion
5 cups low sodium chicken broth
4 yukon gold potatoes quartered ( or 12 baby yukons)
3 packages of organic frozen peas ( or 2 lbs of freshly shelled peas)
3 pinches sea salt
1/4 teaspoon pepper
1) Finely chop garlic and onion.
2) Sautee in a 1/4 cup good olive oil until onions are translucent ( about 3 mins).
3) Add 5 cups chicken broth, and get a nice simmer going.
4) Add potatoes, simmer for 15-20 minutes until potatoes yield to fork.
5) Add 3 pkgs frozen organic peas (adding a cup water if looks too thick), and cook for 5 more mins, covered.
6) Turn off the heat. Add 1 cup heavy cream, two bunches of fresh mint and salt and pepper to taste. Stir.
7) Blend soup in batches (please be careful blending hot liquids! Only fill blender halfway for each batch, and please make sure lid is on tightly!)
8) Serve in soup bowls with a dollop of creme fraiche and a sprig of mint. (both optional).
Serve immediately. This soup is also delicious chilled.
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