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Chilled pea soup.

Another soup that I like to make is a chilled pea soup originally made by
P. Stanner.

Chilled pea soup:
1 package frozen baby peas.
3 cups veggie stock.
1/4 cup chopped fresh mint.
1 small onion, chopped.

Boil onion in stock till translucent.  Add peas and cook 5 minutes.  Allow
to cool.  Puree till smooth, then add mint and blend another 40 seconds.
Chill for several hours. This soup should be moderatly thick, bright green
and icy cold.  It is delicious served with crusty Italian bread.  (Anyone
near Canberra, Australia, should try it with Carbones bread!!!  It's worth
the trip.)   FF sour cream is a nice addition.

BC Canada.