Incredible recipe I found at the Oak Ridge Lavender Festival.
(Note: be careful not to over process the peas, they can go from smashed to pureed in seconds).
5 lbs frozen peas, not thawed
10 cups chopped Boston or Bibb lettuce
2 1/2 cups low sodium chicken broth
2 1/2 sticks butter
1/2 cup + 2 tablespoon chopped mint
5 teaspoons sugar
salt and pepper to taste
Bring peas, lettuce, broth, butter, mint, sugar, and salt and pepper to simmer in medium saucepan over medium high heat. Cover and cook until peas are tender, 8-10 minutes. Check at 6 minutes for done-nes.
Transfer to food processor and pulse until coarsley mashed, about ten 1 second pulses.
Season with salt and pepper to taste and serve.
Additional note: I usually hate mint in all forms, but I love this. Less minty flavor… more just “cold” tasting.