Yield: 1 gallon 11/4 cups unsalted butter 4 green onions, chopped 5 lbs. peas, fresh or frozen 3 qts. vegetable stock 1 cup fresh mint leaves, chopped 3 qts. milk, 2% or whole 3 cups whipping cream 1 tsp. sugar to taste salt and pepper as needed fresh mint sprigs, for garnish (optional) as needed crème fraiche, for garnish (optional) in large pot, melt butter; add the green onions and sauté until softened, but not brown. stir in the peas, vegetable stock and chopped fresh mint. Bring to a ...

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