Sunday, June 28, 2009
2 bunches of scallions with 3 inches of green left on
1 medium onion, thinly sliced
2 10 oz. packages of frozen green peas, thawed
6 Cups chicken broth
salt and pepper to taste
1/3 C. fresh mint leaves
1 Tablespoon chopped chives as a garnish
1. Coarsely slice scallions and combine with onion, peas and brother in a heavy pot. Bring to a boil and reduce heat. Simmer, partially covered, until the vegetables are soft, about 20 minutes. Remove from heat and season with salt and pepper. Cool to room temperature.
2. Puree the pea mixture in small batches in a blender until smooth, adding mint to the last batch. Pass soup through a strainer to remove the pea skins.
3. Serve warm or chilled. Garnish with chopped chives.
This recipe is really good cold on a hot summer day with a fresh tomato salad. For Donna's Moly.