Fresh Pea Soup with Mint

I've wanted to try pea soup for some time, and while I had neither fresh peas nor fresh mint, I finally decided to give it a go when looking through some back issues of Cooking Light. It takes a while to blend it to a very smooth texture with no discernible pea skins, but it's definitely worth the time. This soup was creamy and tasted like spring. We served it warm with grilled swiss cheese on 7 grain bread. We'll definitely have it again. Next time I plan to make a double batch and freeze half to have on hand for those quick weeknight soup-and-sandwich suppers.