Cream of Pea Soup

Finely chop the leek and onion. Put 70 g of butter in a saucepan and let it heat over medium heat, add the leek and onion, stir, cover with a lid and let it cook for 3 minutes. Stir again.

Add the frozen peas, increase the heat and stir well for 2 minutes. Add the boiling soup base, salt, pepper, add sugar and bring to a boil. Add the cream, bring to a boil again, then remove from heat.

Add the mint leaves, the remaining butter and blend the soup well in a blender. Then pass the soup through a sieve and transfer to a clean pot. The soup is briefly heated before serving and seasoned with salt, if needed.