A gentle and aromatic cream soup, which creates a spring mood. Velvety texture, creamy taste and beautiful green color. Very tasty!!! Recommend!
|Cooking time 20 minutes||Number of servings 2|
Pour into a saucepan of sunflower oil Oleina.
Add the finely chopped onions and fry a little.
Add in the saucepan the peas and the mint leaves. Pour water enough to lightly cover the peas. I have the frozen peas, and water requires less.
Bring to boil and cook on slow heat for 15-20 minutes. The peas should be soft.
In the bowl of a blender put the soup. Add salt, sugar and Porirua until smooth.
Strain the soup through a fine sieve.
Then add 2-3 tablespoons of mascarpone cheese and a little beat into a soft mousse.
Once I added the cream cheese and was also a great result.
Tender the soup is ready. To the soup you can submit mini-mozzarella balls.