In a large, heavy saucepan, melt the butter over medium-high heat. Add the onion, Essence, and salt, and saute 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.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.