Creamy Minted Pea Soup

Yield: 4 servings 

1 pound frozen petite peas

3 large mint leaves, 2 whole leaves, and 1 chiffonade (cut into fine, thin strips)

1 large shallot, minced

1 ½ tablespoon butter

1 can chicken broth

¼ cup half and half

2 pinches salt

Freshly cracked black pepper

¼ cup crème fraiche, for garnish

1. In a medium-sized pot, melt butter on medium heat; sauté minced shallot until translucent and soft.
2. Add the chicken broth and 2 mint leaves; raise the heat to medium-high to bring broth to a boil.
3. Add peas, salt, and freshly cracked black pepper; return soup to a boil until the peas are soft but not mushy.  Remove from heat.
4. Remove mint leaves, stir in half and half, and then puree soup with a hand blender.
5. Pour soup into separate bowl and let cool completely.
6. Refrigerate for 2-3 hours before serving.
7. Serve with a dollop of crème fraiche; garnish with the chiffonade mint strips.