Mint-Infused Green Pea Vichyssoise

Brown Butter Part

- 3 Tbsp butter
- mint leaves

1. Heat butter over low/medium, until it reaches the light brown stage.
2. Remove pan from heat, add mint leaves.

Green Pea Vichyssoise

- 4 Russet potatoes
- Garlic
- 1 Leek
- 16 oz frozen green peas
- Evaporated milk
- 1.5 quarts chicken stock
- Evaporated milk

1. Remove the mint leaves from the brown butter, reheat butter, being careful not to over-brown.
2. Add in chopped garlic (adds a nice kick), leeks.
3. Then add in potatoes, chicken stock.
4. Simmer until potatoes are softened.
5. Add in peas last, cook for 5 minutes, then turn off heat.
6. Puree in food processor, follow up with immersion blender.
7. Adjust consistency with extra stock, evaporated milk (healthier than cream).
8. Serve with a touch of heavy cream garnish.

The soup can be eaten warm or chilled. I think a chilled soup is perfect for a spring day.