Cream of Pea Soup

Instructions

• 1
  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.
• 2
  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.
• 3
  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.
• 4
  If you want the soup to have a fresh green color, do not cook the peas for too long as they turn grey if cooked for an extended period. You can serve the soup with oven-baked croutons, made from croissants or rolls.