From executive chef and owner Mark Gresge.

Serves 4

2 cups chicken stock
1 cup water
¼ cup mint (3 large sprigs), plus more for garnish
3 cups fresh peas, shelled
½ cup diced onion
½ cup heavy cream
Salt
¼ cup heavy cream, whipped (as garnish)

1. Bring the chicken stock, water, and mint to a boil.
2. Add the peas and onion. Reduce heat; cover and cook at a low simmer until peas are tender (no longer than 12 minutes).
3. Let cool. Using a blender, puree in batches until smooth.
4. Stir in the cream. Salt to taste.
5. Chill the soup in a pitcher. If it separates, stir well before pouring into chilled bowls.
6. Top with whipped cream and a small mint sprig.