 | | Directions | - Bring onion, potato, and stock to a boil in saucepan. Reduce heat and simmer until the potato is tender. Add thawed peas and remove from heat.
- Purée soup in batches using a blender. Add cream as you blend until smooth. Season with salt, pepper, and nutmeg. Add lemon juice and zest. Stir in fresh mint.
- Refrigerate until ready to serve. Serve warm or cool, garnish with fresh mint and lemon zest.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6
|  | | Ingredients | | - | | 1 each onion, diced (approximately 1 1/2 cups) |
| - | | 1 each red potato, peeled and diced (approximately 1 cup) |
| - | | 3 1/2 cups chicken broth |
| - | | 20 ounces frozen peas, thawed and drained |
| - | | 1/4 cup milk (can also use half-and-half or heavy cream) |
| - | | Salt and pepper to taste |
| - | | Freshly grated nutmeg, to taste |
| - | | Juice of 1/2 fresh lemon, lemon zest for garnish |
| - | | 1/8 cup fresh mint leaves, thinly sliced |
| - | | Whole mint for garnish |
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