<http://schema.org/recipeInstructions>
" In 7- to 8-quart saucepot, heat margarine and oil on medium, until margarine has melted. Add onion; cook 3 minutes, stirring occasionally. Add garlic, nutmeg, and 1/2 teaspoon salt. Cook 3 to  5 minutes or until onion has softened, stirring occasionally. To same pot, add peas and broth. Heat to simmering on medium-high. Reduce heat to maintain simmer. Simmer 30 minutes or until peas are tender, stirring occasionally. Add mint to soup. In blender or with immersion blender, pur\u00E9e until smooth. Stir in half-and-half and 1/4 teaspoon each salt and pepper. If making ahead, cool and refrigerate in airtight container up to 2 days. (Soup may thicken; if so, thin with additional broth or water until desired consistency.) Reheat on medium until hot. Divide among serving bowls. Garnish with flowers."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a39051/minted-pea-soup-recipe-ghk0413/>