1/2 c. (1 stick) butter
1 lb. snow peas, strings removed
2 c. chicken stock or canned broth
1 c. whipping cream
1/4 tsp. minced fresh mint
Pinch of each - sugar, nutmeg, salt and white pepper
1/4 lb. bay shrimp

Melt 1/4 cup butter in heavy medium saucepan over medium heat. Add snow peas and saute until tender, about 5 minutes. Add stock and bring to boil.

Reduce heat and simmer 20 minutes. Transfer to blender and puree. Return soup to saucepan and bring to boil. Reduce heat to low.

Add cream and heat through. Add mint, sugar and nutmeg. Season with salt and pepper. cover and refrigerate. Reheat before continuing. Stir in remaining 1/4 cup butter. Divide shrimp among 4 warm bowls. Ladle soup into bowl. Can be prepared 1 day ahead.