In a large, heavy saucepan, melt the butter over medium-high heat. Add the onion, Essence, and salt, and sauté until soft, about 5 minutes. Add the chicken stock and peas and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the peas are tender, about 5 to 10 minutes. Remove from the heat and puree with a hand-held immersion blender (or puree in batches in a food processor). Stir in the cream and mint, and serve warm with toasted pita bread triangles.
Yield: 4 to 6 servings