directions

Step 1

Melt butter in large, heavy pot or Dutch oven over medium-high heat.

Step 2

Add onion and garlic and sauté until they begin to soften, about 8 minutes.

Step 3

Add peas, then water to cover; bring to a boil. Simmer until vegetables are tender.

Step 4

Add mint and honey. Puree 4 cups of soup at a time in batches in a blender. Season with salt and pepper.

Step 5

While soup is pureeing, set up an ice bath in your kitchen sink by putting a medium size stock pot in the center of the sink.

Step 6

Add ice to the sink around the pot; add cold water to the ice.

Step 7

Pour soup into pot in batches and allow to cool.

Step 8

Reserve for later use. Soup can be held up to three days and served cold or hot.