Spring Peas

Spring Peas by Dan Barber, chef-owner Blue Hill at Stone Barns
Ingredients (8 portions)

1 T vegetable oil
2 garlic cloves, minced
4 peeled shallots, thinly sliced
4 lbs. peas, shucked
1.5 quart rich vegetable stock
1 bouquet garni
2 T fresh mint, chopped

Procedure
1. Heat vegetable oil and add thinly sliced shallot with garlic. Sweat gently.
2. Add half of the peas and continue to sweat on low heat for 3 minutes.
3. Add 1 cup vegetable stock, bouquet garni and remaining peas. Cook until tender.
4. Remove the bouquet garni and blend until smooth, adding remaining vegetable stock until the desired consistency is reached. Stir in mint just before serving. Peas can be served as a puree, soup or sauce.