Cream of green peas and mint

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  • Olive oil: 2 Tablespoons
  • Shallots, minced: 4
  • Garlic cloves, crushed: 2
  • Ultra frozen peas: 1 kg
  • Vegetable broth or chicken: 1,2 l
  • Fresh mint, minced 1 Tablespoon, a little more for decoration
  • Salt and pepper at the moment: to taste.
  • Cream thick: 120 ml


Heat the olive oil in a large pot. Add the shallots and garlic and saute over low heat for about 2 minutes. Add the peas and drizzle with the vegetable stock.

When it comes to the boil, remove from the heat. Reduce the soup puree, with the magic wand or a glass blender until it is creamy. Join the mint and season with salt and pepper. Let cool a little, and then take it to the refrigerator for at least 2 hours before serving.

Check the consistency of soup and add a little water if necessary. Pour the soup into bowls or glasses. Mix the cream with a fork, decorate with fresh mint and serve.

500 Recipes: Soups, Booksmile (original Title: 500 Soups, select the Quintet Publishing Ltd. 2007)

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