"Chilled Sweet Pea Soup Recipe"

1/4 c. olive oil
1 medium yellow onion, diced
1 clove garlic, minced
3 lbs. English peas, shelled, or 4 (10-oz.) boxes frozen peas, thawed
6 c. chicken stock, vegetable stock or water
1 tsp. salt, or more to taste
1/2 tsp. pepper
10 mint leaves

Heat olive oil in large stockpot and add onion. Turn heat to medium and, stirring occasionally, cook for 12 minutes until softened. Add garlic and cook 1 more minute. Add stock to pot and bring to a simmer. Season stock so it is flavorful. Remove from heat. Add peas and mint. With a large ladle, fill a blender half way. Start out pulsing soup then puree at high until smooth. When pureed, transfer to a chilled container surrounded by ice stirring occasionally to get hot soup to a chilled soup quickly. Serve chilled.

Serves eight people and goes wonderfully with a Sauvignon Blanc.