Chilled pea and mint soup

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  Onion 
  Garlic
  Veg stock
  Peas
  Mint
  Parsley
  Lemon juice
  Salt 
  Pepper
  
  
  
  
  
  
  Olive oil  in a large heavy pot over medium heat. 
  Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen. 
• Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper. 
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