Pea Soup with Thai Lemongrass-Mint White Balsamic

• 2 tbsp Garlic Infused Olive Oil
• 6 green onions, chopped
• chicken or vegetable stock 750ml
• 1 lb. frozen peas 
• sour cream

1. Heat 2 tbsp of Garlic Infused Olive Oil in a stockpot over medium-high heat and saute the green onions until fragrant. 2. Add the stock and peas, and bring to a simmer. Cook for 5-8 minutes or until the peas are bright green and tender. Add Thai Lemongrass-Mint White Balsamic. 3. Add sour cream and blend again until smooth. Add more stock if you prefer a thinner soup. 4. Reheat to serve.