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 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.