Serves: 8
Total Calories: 742

1/3 cup green onion chopped
2 tablespoons butter or margarine
1 tablespoon flour
2 (10 1/2-ounce) cans chicken broth condensed
1 (10-ounce) package petite peas
1 sprig fresh mint or 1/2 teaspoon dried mint leaves, crushed
dash white pepper
2/3 cup sour cream
Fresh mint leaves or lightly salted whipped cream

In a 2-quart saucepan over medium-high heat, sauté green onions in butter or margarine for about 1 minute or until limp. Stir in flour. Cook and stir over medium heat for 1 minute.

Add broth, peas, mint and pepper. Stirring, bring to a boil reduce heat to low, cover and simmer for 6 minutes or until peas are very tender. Remove sprig of mint. Cool slightly. Place half of the mixture at a time in a blender container cover. Blend at high speed for 1 minute or until very smooth. Transfer to a pitcher or large bowl.

Whisk in sour cream until well blended. Cover and chill at least 2 hours.

Serve in small bowls or cups. Garnish with fresh mint or a dollop of whipped cream.

MW To Microwave: In a 2-quart glass bowl, place green onions and butter or margarine. Microwave at 100% power (700 watts) for 1 minute or until limp. Stir in flour. Microwave at 100% power for 1 minute. Stir in broth, peas, mint and pepper. Microwave at 100% power for 5 minutes or until peas are very tender, stirring once. Remove sprig of mint and proceed as directed above.

Nutritional Facts:

Serves: 8
Total Calories: 742
Calories from Fat: 98

More Recipes from the Flavors of America Cookbook:
Chuckwagon Soup
Clam Pan Roast
Minted Pea Soup