Green Pea Cream Soup with Mint

Prepare the necessary ingredients.

Peel potatoes and cut into medium cubes. Peel garlic and chop coarsely. Slice green onions, including the white part, into thin rings.

Melt butter in a heavy-bottomed pot. Add potatoes, onions, and garlic. Sauté for 2-3 minutes to release all the aromas.

Then pour water over the contents of the pot and bring to a boil. Reduce heat and simmer for 15 minutes or until the potatoes are soft.

Add peas to the soup and cook for 5 minutes (no longer, to preserve the delicate and subtle flavor of the peas).

Rinse and pat dry the mint. Chop finely (you can reserve the smallest mint leaves for garnish). Squeeze lemon juice, if not pre-juiced.

Add mint and lemon juice to the soup and immediately turn off the heat.

Purée the contents of the pot with an immersion blender.

Pour in the cream (a little can be reserved for garnish). Add salt and ground pepper. Heat the soup for 1 minute, without bringing it to a boil.

The green pea cream soup with mint is ready. Ladle the soup into bowls, and if desired, garnish each serving with a mint leaf and a drizzle of cream.

Enjoy your meal!