Cream of Pea Soup

In a saucepan, melt butter. Sauté chopped onion until softened and translucent. Add chicken broth and mint leaves; boil. Add frozen peas and return to boil. Reduce to a simmer until the peas are soft; about 5 to 10 minutes

Discard mint leaves and purée soup in a blender until smooth. Blend in cream and season with salt and pepper. Reheat to serve warm or chill to serve cold. Garnish with sour cream.