Cold Pea Soup with Mint

For the cold pea soup with mint, blanch the shelled peas in boiling salted water. Drain and cool immediately in cold tap water.

Sauté the diced onion in hot peanut oil, add the coarsely chopped mint leaves and sauté everything together briefly.

When an aromatic mint scent rises, add the peas and heat, continuing to turn. Add salt and a little sugar.

Cover with a lid and allow juices to infuse.

For the chicken soup, put the chicken thighs in salted water, bring to a boil, drain and shower over when cooled. Again put in salted water, bring to a simmer, skim and add the onion as well as the peeled, quartered carrots, the shaved celery bulb, as well as the white of the leek. Simmer on low heat for 15 minutes. Then add all the leek greens and celery greens to the soup and simmer again for fifteen minutes on low heat. Whenever the soup boils too much, add some cold water.

Now put in the spices and let the whole thing simmer for fifteen minutes. Strain. Chicken parts and vegetables can be used elsewhere.

Now pour the juice with the hot soup. Bring to the boil briefly, puree finely and leave to cool.

Mix with sour cream. Season well with salt, pepper and a hint of sugar. Serve the cold pea soup on soup plates, mix with a tablespoon of whipped cream and enjoy.

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