Soup Sunday: Sweet Pea, Ginger and Mint Soup

1 bag frozen sweet peas (16 oz)
1 medium shallot, diced
2 T fresh ginger, minced
1/4 c fresh mint
1 T olive oil
water
salt & pepper

In a medium sauce pan heat the olive oil on a low/med setting.  Add shallots and ginger and sautee for about 3 minutes.

Next add 3/4 of the bag of frozen peas, stirring for 1 minute.

Add enough water to cover the peas and cook over medium heat for 10 minutes.

Let the soup cool enough to place in a blender.  Add soup and fresh mint and puree the combination.  Add salt and pepper to taste.

Return the soup to the pan and add the last of the peas.  They will defrost in the warm soup but will retain a bit of pop.