Chilled Spring Pea Soup

This comes to us courtesy of Tim Cocheo, Chef and Owner of No. 9, a farm-to-table restaurant and inn in the Village of Millerton.

4 cups peas fresh and blanched (May use frozen)
4 cups vegetable stock
Small handful fresh mint
2 tsp kosher salt
1 tsp sugar
½ tsp white pepper

Blend all ingredients thoroughly. Strain through fine mesh strainer. Chill 1 hour in refrigerator. Garnish with grated ricotta salata, crumbled bacon and fresh mint. Serves 4-6

Ricotta salata is a dry, aged form of ricotta. It is available at Guidos and other gourmet cheese shops. Okay to substitute crumbled feta.