Cold Pea and Mint Soup
2 tablespoons extra-virgin olive oil
5 to 6 scallions, white and green parts, finely chopped
4 cups shelled fresh peas or frozen peas
1/2 cup coarsely chopped fresh mint leaves
6 cups vegetable stock
Salt and freshly ground black pepper
1/2 cup half-and-half
Plain Greek yogurt, for garnish
2 tablespoons minced fresh mint leaves, for garnish
1 scallion, white and green parts, thinly sliced, for garnish
In a large pot, heat the olive oil over medium-high heat. Add the scallions and cook, stirring, until softened, about 1 to 2 minutes. Add the peas and mint leaves and cook, stirring, until softened and fragrant, about 5 minutes. Add the stock and bring to a boil over high heat. Reduce the heat and simmer for 15 to 20 minutes. Season to taste with salt and pepper. Let the soup cool to room temperature.
Transfer the soup in batches to a food processor or blender and process until smooth. Strain through a sieve into a pot, pushing hard with the back of a spoon to extract as much liquid as possible. Alternatively, purée the soup using a food mill. Discard the solids.
Stir in the half-and-half, adjust the seasonings to taste, cover, and refrigerate for at least two hours until chilled.
Stir well before ladling into chilled bowls. Garnish each serving with a dollop of yogurt, minced mint leaves, and sliced scallions.