MINTED PEA SOUP

In the Winter of 2002, I was fortunate to be able to go on a cruise around Australia and New Zealand. These countries are among the most beautiful I've seen and the people are very friendly and hospitable. My traveling companion enjoyed a casual acquaintance with a couple in Sydney who met us for lunch at the Sydney Museum Cafe. We sat outside with the distinctive Sydney Opera House in the background. I loved this soup, and the chef, a friend of our hosts, kindly gave me the recipe. It calls for fresh peas but you can use frozen one if you don't like the shelling process.

MINTED PEA SOUP

serves 6-8

2 1/2 lb fresh peas (or frozen, thawed)

4 cloves garlic, chopped

2 shallots, chopped

10 fresh mint leaves, chopped

8 1/2 C chicken stock

sea salt and freshly ground black pepper to taste

olive oil for cooking the onions and garlic.

1. Sweat off the onions and garlic in olive oil over medium low heat until transparent. Add the peas, then the mint, and cook for a short time. Add the chicken stock and simmer until the peas are cooked through and soft, stirring occasionally.

2. Blend and chill, covered, until ready to serve

To do ahead: this recipe, from the Rockpool Restaurant in Sydney (courtesy of Cynthia Jackson, our hostess) can be made completely ahead.