Promised Land CSA » Chilled sugarsnap pea soup with fresh mint

Ingredients

• 1 large Vidalia onion, minced
• 1 tablespoon butter
• 2 tablespoons olive oil
• 4 cups chicken or vegetable stock
• 1 pound sugar snap peas, ends trimmed
• 1/2 cup heavy cream
• 2 tablespoons minced fresh mint leaves, plus small sprigs for garnish
• salt and cracked pepper to taste
• Crème fraiche, clotted cream, or sour cream for serving
• Minced radishes for garnish