Pea and mint soup

I really like this soup as it is light and it has a strong mint flavour. I did not put enough mint in it as I think this soup has a bigger volume than the one I made last time. Below I doubled the quantity of mint and that should do it!

It's also a very quick soup to make so prefect for a weeknight.

Serves: 6 persons.

Ingredients:

• 1 large onion, chopped
• 5 garlic cloves, sliced
• 1 big potato (330g), peeled and chopped
• 1kg garden peas
• 1 litre vegetable stock
• big bunch of mint (2 x 30g supermarket bag)
• Salt & pepper to taste
• Olive oil to taste

Method:

1. Chop the mint leaves and gather the stalks in a bunch tied up with cotton string.
2. Sweat the onions and garlic in olive oil.
   
   
   
   
   
   
3. Add the potato, garden peas, mint stalks bunch, half the chopped mint and the vegetable stock to the pan and let it cook for 15 min. As I added the garden peas frozen, I had to wait for the water to get to boiling point before counting the 15 min.
   
   
   
   
   
   
4. Remove the mint bunch and blitz.
   
   
   
5. Season with salt & pepper to taste and add the remaining chopped mint. Stir and serve.