Spring Pea Stock

Makes 4 cups


2 tablespoons butter
Olive oil
3 cloves garlic
1 tablespoon lemon zest
1 bunch green onions, sliced thin, green and white parts
¼ cup fresh parsley leaves and stems
2-3 cups pods from fresh peas
4 cups water
1 teaspoon salt
1 teaspoon pepper


Melt butter in a soup pot with 1-2 tablespoons olive oil. On a medium high heat sauté the garlic, lemon zest and green onions for a few minutes or until onions are semi-translucent. Add the parsley and mint and sauté a few more minutes. Add the pea pods and water and stir. Bring to a boil and add salt and pepper. Reduce to a simmer and cook for about 20 minutes. Strain and reserve liquid.