Ingredients

• 2  teaspoons olive oil
• 1/4  cup sliced green onion
• 1  14-ounce can reduced-sodium chicken broth
• 2  teaspoons cornstarch
• 2  cups shelled fresh peas or one 10-ounce package frozen peas, thawed
• 1  tablespoon snipped fresh mint
• 1  tablespoon freshly squeezed lemon juice
•   Lemon slices

Directions

1. Heat olive oil in a medium saucepan. Cook and stir green onion over medium heat for 30 seconds or until soft. Add all but 2 tablespoons of the chicken broth. Bring to boiling; reduce heat. Cook, covered, over medium-low heat for 5 minutes.

2. Stir cornstarch and remaining broth together in a small bowl until smooth. Add cornstarch mixture to saucepan. Cook and stir until slightly thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Stir in peas and mint. Let mixture cool slightly.

3. Transfer pea mixture to a blender container or food processor bowl. Cover and blend or process until smooth. Transfer mixture to a bowl. Cover and chill thoroughly (at least 1 hour). To serve, stir in lemon juice and garnish with lemon slices. Makes 4 servings.