From Cooking Light, April 2007.

2 teaspoons butter
1 cup coarsely chopped green onions
4 cups shelled green peas (about 4 pounds unshelled)
3 cups fat-free, less-sodium chicken broth (I used half vegetable broth, half chicken)
2 cups water
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons thinly sliced mint
Cracked black pepper


Melt butter in a large saucepan over medium heat. Add onions to pan and cook 3 minutes, stirring occasionally. Add peas, broth, and 2 cups water and bring to a boil. Reduce heat and simmer about 10 minutes or until the peas are very tender, stirring occasionally. Remove from the heat and let stand 15 minutes. Stir in juice, salt, and 1/4 teaspoon pepper.
Place half of pea mixture in blender and process until smooth. Do this carefully as hot liquid expands very fast in a blender; I recommend holding the lid down with a kitchen towel just to be safe. Pour pureed soup mixture into a large bowl. Repeat procedure with remaining pea mixture. Strain this half of the pureed soup mixture through a sieve over a large bowl, reserving the liquid; discard the solids. Return strained soup to pureed soup mixture. Ladle about 3/4 cup soup mixture into each of 6 bowls; drizzle each with 1/2 teaspoon oil. Sprinkle each serving with 1 teaspoon mint. Garnish with cracked pepper, if desired.

Serves 6

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