This soup is drawn from English cuisine, and it’s a really
pretty light green color when served. While it’s stopped with a dollop of sour
cream, the creaminess in the soup comes from the potatoes, which are blended
with garden peas and herbs.
Make 6 to 8 servings / Prep time: 20 minutes / Minimum cook time: 2 1/4 hours in a medium slow cooker
Procedure:
1. Heat butter in a small skillet over medium-high heat. Add onion, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape onion into the slow cooker.
2. Add stock, potatoes, peas, parsley, and mint to the slow cooker, and stir, potatoes are tender. Then, if cooking on low, raise the heat to high. Add cream, and cook soup for an additional 10 to 20 minutes, or until simmering.
3. Allow soup to cool for 30 minutes. Either puree it with an immersion blender, or strain solids from soup and puree them in a food processor fitted with the steel blade or in a blender. Season to taste with salt and pepper, and chill thoroughly. To serve, top each portion with a dollop of sour cream and some fresh mint.
Note: The soup can be prepared up to 3 days in advance and refrigerated, tightly covered. Stir well before serving.
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