ZUPPA ESTIVA DI PISELLI
(Summer Pea Soup)

3 lb fresh peas in the pod
1 T olive oil (plus some for garnish)
1 oz butter
1 medium red onion
1 bunch fresh mint, finely chopped
17 oz chicken or vegetable stock
salt and pepper
2 oz grated parmesan cheese

1. Melt the oil and butter together in a sauce pan over medium heat.
2. Fry the onion and garlic together until soft but not brown.
3. Add about three quarters of the mint, the peas and the stock. Cook, covered until the peas are tender, about 5 minutes.
4. Put half the misture into a food processor and pulse into a course puree.Return to the pan and season.
5. Add the remaining mint.
6. Plate and garnish with parmesan and a little olive oil.

from The River Cafe Cookbook, Vol 2