Instructions: Crush lemongrass bulbs. Cook lemongrass stalks and 3/4 cup broth, covered, in a small saucepan over low heat 30 minutes. Remove from heat, and discard lemongrass. Add peas; let stand, covered, 15 minutes. Set aside.

Melt butter in a medium saucepan over medium heat. Add diced potato and onion, and saute 5 minutes or until onion is tender. Add remaining 1 3/4 cups broth; bring to a boil. Reduce heat to low; cook mixture, covered, 30 minutes or until potato is tender. Cool.

Stir in pea mixture, salt, and pepper. Process mixture in a blender or food processor until smooth, stopping to scrape down sides. Return to saucepan; stir in half-and-half. Cook over low heat until thoroughly heated.

Stir together sour cream and minced mint; dollop over soup. Garnish, if desired.

This recipe yields 6 cups.

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