4 cups fresh or frozen peas
2/3 cup fresh mint leaves, packed
4 cups chilled chicken broth
1 teaspoon lime juice
salt to taste
freshly-ground white pepper to taste
1 large ripe mango, peeled, diced
Creme fraiche or sour cream for garnish

Directions:

Heat large pot of water to boil; add peas, cook about 4 minutes. Remove from heat; add mint for 30 seconds. Drain.
Place about 1 1/2 cups of the chicken broth in blender. Add half of the peas and mint; puree until smooth. Strain using fine mesh sieve, pushing puree through with spoon, into large bowl. Repeat.
Stir in remaining chicken broth and lime juice. Season with salt and pepper. Chill in refrigerator 2 hours.
Pour soup into serving bowls; garnish with diced mango and creme fraiche.
Makes 4 servings.
Calories 185, Fat 1.8 g, Carbs 31 g, Sodium 595 mg, Fiber 9 g.

by AJ