Chilled Asparagus Pea Soup

Ingredients:

• 1 pound asparagus, cut into 1-inch pieces
• 1 cup shelled fresh peas (or frozen if that’s all you have)
• 1 small yellow onion
• 2 tablespoons olive oil
• 2 cups chicken or vegetable broth
• 6 leaves fresh mint
• 1/2 cup half and half (or cream)
• salt and pepper

Instructions: Warm olive oil in a soup pot over medium heat. Add onion and cook until it becomes translucent, about 5 minutes. Add asparagus, a pinch of salt and pepper, and broth. Increase heat to high and bring to a boil; then reduce to a simmer and cook for 7 minutes. Add peas and cook for an additional 3 minutes. Asparagus should be just tender when pricked with a fork. Remove from heat and let cool a little. Add mint (torn into small pieces).  Process in small batches in a blender until smooth. Stir in half and half.  Pour into a bowl and chill in the refrigerator for at least one hour. (You can also accelerate the cooling by setting the bowl into a larger bowl with ice and water.) Garnish with additional mint leaves. Serves 4. Enjoy!

Note: Make this with vegetable broth for Meatless Monday.