Summary

Ingredients

• 350 g peas, frozen
• 1 potato (s)
• 200 g cream
• 400 ml vegetable stock
• salt
• some pepper, greener
• Tabasco
• 100 ml natural yoghurt, possibly diluted with milk
• 9 tablespoon mint, freshly chopped

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Instructions

1. Peel the potatoes, cut into small pieces and cook in the vegetable stock with the peas for about 15 minutes.
2. While the soup is boiling, whip the cream until stiff. We`ll need them later when serving.
3. When the peas and potatoes are soft, puree the soup thoroughly with the blender, season with salt, green pepper and Tabasco. Stir in the natural yoghurt and season again to taste.
4. Arrange the soup in pre-warmed deep plates, place a spoonful of whipped cream on top and serve sprinkled with the mint.