Minted Pea Soup - cooking recipe

Ingredients

4 cups vegetable or chicken stock
1 large potato, peeled and cut into chunks
3 tbsp butter
1 large onion, chopped
1 clove garlic, chopped
2 pkg (16 oz each) frozen petite peas
1 cup loosely packed mint, chopped
None None Fresh herbs, to garnish
None None Sour cream and crusty bread, to serve

Preparation

Place stock and potato in a large saucepan on high heat. Bring to a boil. Reduce heat to low and simmer for 10 mins, or until tender.
Meanwhile, heat melt in medium skillet on medium heat. Saute onion for 5 mins, or until translucent. Add garlic and cook for 1 min.
When potatoes are almost cooked, add peas and simmer for 5 mins. Remove from heat. Add mint, onion and garlic. Process in blender or food processor until as chunky or smooth as you like. Season with salt to taste.
Ladle into bowls. Garnish with herbs and season with freshly ground black pepper. Serve with sour cream and crusty bread.