Cool pea and mint soup

Name: Cool pea and mint soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium onion; 300 g frozen peas; 3 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2 TEASPOONS Vegetable broth; 4 Stem(s) Mint; 1 Branch rosemary; 4 thin slices of baguette (e.g. onion baguette); 2-3 tablespoons (50 g) creamy yoghurt; 500 g cold buttermilk

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 medium onion
300 g frozen peas
3 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2 TEASPOONS Vegetable broth
4 Stem(s) Mint
1 Branch rosemary
4 thin slices of baguette (e.g. onion baguette)
2-3 tablespoons (50 g) creamy yoghurt
500 g cold buttermilk

Directions

1
Peel and chop the onion. Fry the frozen peas and onion in 1 tbsp. hot oil in a saucepan. Salt and pepper. Add 1/4 l water and broth, bring to the boil. Simmer covered for about 10 minutes.
2
Puree the soup, let it cool down and cover and keep it cold.
3
Wash mint and rosemary, shake dry. Put 1-2 stems of the mint aside. Remove leaves or needles from other herbs. Heat 2 tablespoons of oil in a frying pan. Fry the rosemary and bread together.
4
Season yoghurt with salt and 1 pinch of sugar. Stir buttermilk and mint into the soup, puree. Season to taste. Serve in ice-cold glasses. Garnish with yoghurt and the rest of the mint. Add bread.