Summary

Ingredients

• 1 shallot (s), finely chopped
• 1 tablespoon butter
• 450 g peas, frozen
• 400 ml vegetable stock
• 200 ml white wine, dry (or vegetable stock with a little lemon juice)
• 0.5 ½ bunch mint, plucked leaves
• 200 ml cream
• Salt and pepper, black
• Cayenne pepper
• sugar

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Instructions

1. Sauté the shallot in the hot butter. Add the peas, vegetable stock and white wine. Let simmer for about 8 minutes. Remove 3 tablespoon peas from the brew after 3 minutes, rinse in cold water and set aside.
2. Add the mint leaves to the soup (keep some for decoration). Pour in the cream and puree the soup with the magic wand. If you want it to be particularly fine, now pass the soup through a sieve.
3. Season to taste with salt, cayenne pepper and a little sugar.
4. Serve the soup with the peas, mint and black pepper.