Minty Pea Soup with Frozen Peas

 
Minty Pea Soup with Frozen Peas

1 tablespoon olive oil
1/2 red onion chopped fine
2 stalks celery chopped fine and the leaves
2 garlic cloves micro-minced
4 cups water (you can substitute chicken broth)
1 package of frozen peas 1-lb 4-oz
(reserve a tablespoon of whole peas for a garnish)
1 tablespoon rice vinegar
1 tablespoon turbinado or white sugar
1 tablespoon Worcestershire sauce
a few drops of hot sauce
2 teaspoons dried mint leaves (from my garden)
1 bay leaf (retrieve before blending)
salt and pepper to taste
1/4 cup heavy cream (potatoes can be substituted for a thickener)

Sauté onions in olive oil till tender and translucent. Add celery and leaves and sauté for another few minutes. Last add micro-minced garlic and sauté for one more minute. Add water and peas and all remaining ingredients except cream or potatoes. Cook for one hour till ingredients are melded. Remove bay leaf and whirl up in a blender till smooth. I didn't even need to add any cream or potatoes. This is a great soup for a rainy day. Enjoy!