Chilled pea soup with mint

The mint plant on our windowsill has been threatening to reach all the way outside, so I spent the afternoon thinking about what I could make to use up a nice branch of it. Pea soup came to mind -- and, in this weather, it seemed right to serve it cold. A quick bit of googling landed me on this recipe from a forum on Jamie Oliver's site. I'm glad I didn't let the association with the naked chef stop me from trying out this perfect paean to early spring.



CHILLED PEA SOUP WITH MINT

Time: 30 minutes (prep), 1 1/2 hours (total)

3 large onions
4 stalks celery
1 large bag frozen organic petite peas
1 large potato
2 pints vegetable stock
fresh mint
black pepper
salt
sour cream or Greek yogurt (for garnish)

1. Chop the onions and celery and saute with pepper in olive oil until golden.
2. Peel and chop the potato and add to the pan with all peas and stock.
3. Simmer for 20 minutes.
4. Add a few sprigs of mint and blend until smooth.
5. Chill for at least an hour.
6. Garnish with a leaf or two of mint and a swirl of sour cream or yogurt.

Yield: 4-6 servings (we froze most of it in a ziploc bag)