One of the most classic combinations in English cuisine is peas with mint, and one of the perfect options for the cold winter and make this combination a delicious and warm cream. It can be prepared with frozen or fresh peas, although we recommend that they be frozen because the final flavor does not vary too much and the price and production cost does change.

Pea soup with mint

Ingredients

• 360 g frozen peas
• 2 large potatoes, peeled and diced
• 1.5 liters of chicken broth
• 125 ml liquid cream
• 1 tablespoon chopped mint
• freshly ground salt and pepper

For the pepper sour cream

• 120 g sour cream (crème fraîche)
• 1 tablespoon freshly ground black pepper

Preparation

1. We put the peas, the potato and the broth in a pot over medium heat, bring to a boil.
2. Boil for about 10 minutes or until the potato is tender, let it rest for a few minutes off the heat so that the temperature drops.
3. We remove a cup of broth, reserving it to rectify later if needed.
4. We pass through the blender and add more broth in case it is too thick.
5. We heat the soup again in the same pot over medium heat. Add the liquid cream, salt and pepper and heat until it is very hot again.
6. We prepare the pepper sour cream by mixing both ingredients in a bowl with a spoon.
7. We serve the soup in individual bowls with a quenele of pepper sour cream in the center and decorate with some mint leaves.