St. Patrick's Day Menu

If you came to St. Patrick's dinner at my house. . .

. . .this is what you would see. Way back in 1991, I found this menu in First Magazine and we've made it ever since. Submitted by Stacey Hutchings.

Green Pea Soup with Mint

Prep Time: 45 minutes

8 Servings

Per serving--Cal.--171; Prot.--7 g; Fat 9 g; Sod. 425 mg; Carb. 16 g; Chol. 12 mg

1 onion

3 T butter

2 T olive oil

3 10 ounce packages frozen peas

4 1/2 Cup chicken stock or broth

1 Cup water

1 tsp. salt

1/4 tsp. pepper

2 tsp chopped fresh mint or 3/4 tsp. dried mint

Chop onion. Melt butter with oil in a saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add peas, stock, water, salt and pepper. Simmer 20-25 minutes. Add mint and puree soup in a blender or food processor, in batches if necessary. CAUTION: When blending hot mixtures, always leave an opening at top for air to escape! If possible, let soup cool before blending. When ready to serve, simmer until heated through.

Cook's Note: I really try to make this a day ahead. I also use an immersion blender to puree the soup--one of the best tools out there.