Serves 10

4t - oliveoil
1c - shallots,minced
2t - garlic,fresh minced
8c - petite peas, fresh/shelledor frozen thawed
51⁄2c - chicken or vegetable broth
1⁄3c - fresh mint chiffonade
1t -salt
1⁄2t - pepper

1. Heat oil in large pot over medium heat
2. Add shallots & garlic,sauté until tender, 7 minutes
3. Add peas & stir1min, add broth, bring to simmer
4. Cook peas until tender,about 8 minutes
5. Puree soup & mint in batches until smooth
6. Return to pot, thin with more broth if desired, add s&p
7. Ladle into bowls, garnish with chopped mint