A rich, healthy cream with a refreshing touch of mint flavor.
Learn more about Tania Ortiz
Ingredients6 portions
Preparation
Melt the butter in a large pot over medium heat. Add the onion and cook, stirring frequently, until smooth but not golden, 6 to 8 minutes. Add 2 cups of broth and boil. Add peeled peas, reduce heat and simmer until tender, about 5 minutes for fresh peas and about 2 minutes for frozen peas.
Remove the pot from the fire. Add the parsley, mint, and the remaining 2 cups of consommé to the pot. Put this soup in the normal or hand blender until you obtain a puree, add a little water to lose weight if the soup is too thick. Season with salt and pepper.
Beat the cream and sour cream in a small bowl.
Serve the hot soup covered with the chopped chives and a spoonful of the cream mixture.
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