Minty Pea
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By Mitchell Davis
Wednesday, February 20, 2008
4 to 6 servings
Heat 3 tablespoons unsalted butter in the pot. Add 1 diced onion and cook until translucent. Add 2 cups frozen peas and enough water or chicken or vegetable broth to cover. Cook for 10 minutes, then use a blender or hand blender to puree along with a handful of fresh mint leaves. Adjust the consistency with more water or broth; season to taste with salt and pepper. Serve hot or chilled.
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