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Ingredients: 1 Pound(s) salt 1 Bunch(s) chopped mint 4 Ounce(s) cream, heavy 48 Ounce(s) chicken broth 2 large potato 1 48/85 Pound(s) peas, frozen 4/23 Ounce(s) pepper, black 45/419 Quart(s) sour cream Directions: Place the peas, potatoes and stock in a saucepan over medium-high heat and bring to the boil. Cover and cook for 10 minutes or until the potatoes are tender. Roughly blend the soup until almost smooth and return to the saucepan over medium heat. Add the cream, mint, salt and pepper and heat until hot. To make the pepper sour cream, combine the sour cream and pepper. To serve, ladle the soup into bowls and top with the pepper sour cream.
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