Cold Pea Soup with mint and garlic

Submitted by Debbie Gannaway from Gramma Debbie's Kitchen at Findlay Market


1 bag frozen peas (10 oz.)

2 cups chicken broth or vegetable broth

1 small onion, stuck with 2 cloves

4 cloves garlic, crushed

1/2 tsp. white pepper

1 bunch fresh mint (save a few of the prettiest leaves for garnish)

1 cup sour cream or heavy cream (optional for vegans)


Combine everything, except the sour cream in a heavy bottomed pan, bring to a boil, then simmer until peas are soft. Remove onion, garlic and mint, then process with an immersion blender or in a food processor.

Chill and serve. Top with a small dollop of sour cream and garnish with mint leaves.