Spring has Sprung!

Fresh Pea & Mint Soup

Ingredients:

2 tablespoons olive oil

1 2/3 cups chopped shallots (about 6 very large)

2 garlic cloves, minced

8 cups shelled fresh peas (from about 5 pounds peas in pods) or two 16-ounce bags frozen petite peas, unthawed

5 1/2 cups (or more) low-salt chicken or vegetable broth (preferably organic)

1/4 cup chopped fresh mint plus additional for garnish

Preparation:

Heat oil in heavy large pot over medium heat. Add shallots and garlic.  Sauté until tender, about 7 minutes. Add peas and stir 1 minute. Add 5 1/2 cups broth and bring to simmer. Cook until peas are very tender, about 8 minutes. Cool 15 minutes. Puree soup and 1/4 cup chopped mint in batches in blender until smooth. Return to same pot; thin with more broth by 1/4 cupfuls, if desired.

Can be made ahead of time…Cool, cover, and chill.  Rewarm soup over medium-low heat. Season to taste with salt and pepper. Ladle into bowls; garnish with additional mint.