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2 tbsp butter
1 coarsely chopped onion
4 cups de-fatted chicken broth
2 packages (10 oz.) frozen peas, defrosted
c coarsely chopped fresh mint leaves
c heavy cream
Salt and pepper to taste
4-6 red radishes cut into 1/8" dice for garnish

Melt butter in a heavy saucepan. Add onions and cook slowly until wilted. Add the chicken broth and peas bring to a boil and simmer for 15 minutes. Stir in the mint and cool slightly. Puree in a blender until smooth, strain out pea skins. Stir in the cream and season to taste.
Cover and chill well. To serve, ladle into portions and garnish with diced radishes. Serves 12 (demitasse)