Method

1. Bring the stock to a boil in a large saucepan over medium heat.
2. Reduce heat, add the peas and scallions, and simmer for 15 minutes.
3. Let cool slightly, pour mixture into a food processor or blender and blend until smooth and creamy.
4. Pour into a large bowl, season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and chill in the refrigerator for several hours, or until well chilled.
6. To serve, remove from the refrigerator, mix well, and ladle into soup bowls. Garnish with the chopped mint, scallions, grated lemon rind.