Description
Dear cooks, in the heat of summer light, flavourful soups, mashed potatoes - it's a godsend. I love them and today offer the next soup in this series, with young green peas with fresh mint flavor and a light dressing of sour cream and yogurt. Simply delicious!
Ingredients
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Green peas
600 g
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Butter
2 Tbsp
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Flour
3 Tbsp
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Onion
1 piece
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Water
750 ml
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A bouillon cube
1 piece
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Milk
300 ml
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Mint
1 Tbsp
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Sour cream
3 Tbsp
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Yogurt
3 Tbsp
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Salt
Cooking
Cut onion into pieces and fry directly in the pan in butter. When the onion becomes transparent, add the flour, stir and fry a minute.
In water mix bouillon cube or use broth homemade. Half pour into a saucepan and stir, to avoid lumps. Add milk and, stirring, cook for example about 15 minutes.
Add the peas, remaining broth and cook until tender peas, about 5 minutes. Frozen peas cooked a little longer. Season with salt to taste. To expedite the process, the peas can be cooked separately.
Mint leaves to grind. Quantity adjust to taste, roughly 1 tablespoon of crushed mint.
The soup is slightly cooled, add the mint and punch it with a blender.
In a bowl mix the sour cream and yogurt. Add to the soup, garnish with mint leaves and serve.
To the soup you can apply toasted on a dry pan slices of white bread. Bon appetit!
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