Minted Spring Pea Soup With Sour Cream
Ingredients
- 4 lb english peas in the shells
- 2 T extra-virgin olive oil
- 1 c spring onion, white & light green parts, chopped
- 1 q vegetable stock
- 1 t kosher salt, or to taste
- 0.125 t white pepper
- 10 mint leaves, minced, plus more left whole as garnish
- 2 T flat-leafed parsley, minced
- 0.333333 c sour cream
- 0 lemon wedges, optional
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