Pea soup with mint
1 kg of fresh peas
1.5 L of water + 1 bouillon cube
1 handful of fresh mint
2 tablespoons of olive oil
1/ Scoop out the peas and chop the onion with the mini-chopper. Sauté the onion in a saucepan with a little olive oil over high heat for 5 minutes, then add the peas.
2/ Add the water and the stock cube.
3/ Cover and cook for 25-30 minutes. At the end of the cooking time, add the mint cut with the herb scissors.
4/ Transfer the vegetables to a stainless steel bowl with a lid. Open the lid to allow the blender's plunger arm to pass through. Blend. Season to taste. Serve!
Tip: you can also serve this soup cold in summer.