Instructions: Heat a nonstick saucepan over a medium setting. Carefully spray the surface; add onions, salt and pepper and cook, stirring for 3 minutes. Add the garlic and potatoes; cook, stirring occasionally, until onions are softened, about 8 minutes total time.

Add stock, peas and fresh herbs; bring to boil. Reduce heat to low; cover and simmer until potatoes are tender, about 15 minutes.

Puree the soup (using immersion blender). Serve hot or warm with moire of sour cream and a sprinkle of bell pepper.

TIP: Make-ahead: Let cool for 30 minutes. Cover and refrigerate for up to 24 hours. Place in saucepan; heat gently until steaming.

VARIATION for the holidays: A sour cream tree and diced red pepper add a fun holiday garnish. Thin the sour cream until you can pipe it onto the "canvas" of the soup (see picture).

Yield: 3 cups

Serving Ideas : Served with portobello mushroom, Muenster, basil and balsamic quesadillas

NOTES : Impromptu dinner parties are no problem with this stylish soup -you can whip it up at a moments notice. A fresh pea and mint soup thats not as sweet as we expected.

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