Ingredients

1 tbsp (15 mL) butter
1 small onion, chopped
1 clove garlic, minced
2 lb (1 kg) frozen peas (about 7 cups/1.75 L)
3 cups (750 mL) sodium-reduced chicken or vegetable broth
1/4 cup (50 mL) 35% whipping cream
2 tbsp (30 mL) chopped fresh mint
1 tsp (5 mL) each finely grated lemon zest and lemon
juice Salt and pepper

1. Heat the butter in a large saucepan set over medium heat. Add the onion and garlic; sauté for 3 to 5 minutes or until softened but not browned.
   
   
2. Add half the peas and the broth to the pan. Bring to a boil and simmer for 8 minutes. Remove from the heat. Meanwhile, thaw the remaining peas under warm, running water.
   
   
3. Add the thawed peas and cream to the broth mixture. Use a hand-blender to purée until smooth. (Or transfer to a blender or food processor in batches and blend until smooth.) Return to low heat and simmer, just until warmed through. (Do not overheat or the vibrant green colour will fade.) Stir in the mint, lemon zest and juice. Taste and season with salt and pepper as needed. Makes 8 cups (2 L).
   
   

Tip: For a very smooth soup, pass it through a fine strainer after blending.