Jean Marc Makanga, a head chef at Happy Corner Restaurant, says pea soup takes time to make but when made well, it is delicious. “The pea soup may appear slightly thick at first but will get thin eventually. This soup is good for someone on a veggie diet,” he says. What you’ll need Crust: •1 large bunch fresh mint, stems removed •2 tablespoons unsalted butter •1 eight-ounce white onion, chopped •1 teaspoon salt •1/2 teaspoon freshly ground black pepper •6 cups Homemade Vegetable Stock, plus more for thinning •2 1/2 pounds sweet peas, shelled, or 4 ten-ounce boxes frozen peas Procedure •Bring 3 cups of water to a boil. Remove from heat; add mint, reserving a few sprigs for garnish, and chill for two hours, until the liquid is slightly green. Drain liquid, discarding mint, and transfer. Place in the freezer, and freeze until solid. • Meanwhile, melt butter in a medium saucepan and set over medium-low heat. Add chopped onion, salt, and pepper; cook, stirring often, until onions are soft and translucent. • Add stock, and bring to boil. Reduce heat, and let it simmer for an hour. The liquid will be reduced by about a half. Add peas, and cook about 4 minutes, until peas are just tender. Remove from heat, and transfer to a bowl set in ice water. Stir until cold. • Transfer soup to the jar of a blender; process until smooth. Adjust consistency with more stock. Chill until ready to serve.• Remove frozen mint ice cubes from the freezer, and place them in the jar of a blender. Process the mint ice cubes until they are crushed.• Place soup in bowls topped with a spoonful of crushed mint ice; garnish with mint sprigs, and serve immediately.
