- 1/4 cup (1/2 stick) butter
- 1 large onion, peeled and thinly sliced
- 4 cups fresh shelled green peas, or two 10-ounce bags frozen peas
- 3 cloves garlic, finely chopped
- 4 cups chicken broth
- Kosher salt and freshly ground black pepper
- 1/2 cup whipping cream
- 3 tablespoons fresh mint, cut into fine ribbons
- In a deep saucepan over medium-high heat, melt the butter and add the onion. Cook for 10 minutes, stirring. until the onion is soft and translucent and beginning to brown. Add the peas, garlic, and broth and bring mixture to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
- Transfer the soup to a blender in batches and puree until smooth. Season the soup to taste with salt and pepper, and keep warm. In a small mixing bowl, whip the cream and stir in the fresh mint. Serve the soup hot, with dollops of minted cream on top.