Cream of pea soup with mint

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 2 cloves garlic
• 1 bunch of mint
• 1 tbsp vegetable oil
• 400 g peas, frozen
• 600 ml vegetable stock
• 150 ml cooking cream
• ½ lemon(s), juice
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel and finely chop the onion and garlic. Wash the mint, shake it dry, pick off the leaves, and also finely chop. Reserve a few attractive leaves for decoration. Heat the oil in a deep saucepan and sauté the diced onion until translucent. Add the garlic and sauté it too. Add 300g of peas and top up with the vegetable stock. Bring the soup to a boil and simmer for about 15 minutes. Add the mint and puree the soup with a hand blender. Pour in the cooking cream, add the remaining peas, bring everything back to a boil, and cook for about 5 minutes. Season the soup with lemon juice, salt, and pepper. Ladle the soup into bowls and serve garnished with the mint leaves.