Ingredients
Serves 4
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 garlic clove, chopped
- 4 sprigs of mint + 4 large leaves
- ¾ l chicken broth
- 400 g green peas
- 3 tbsps Tête de Moine AOP, grated, mixed with
- 2 tsps parsley, finely chopped
- 1 tsp cumin or caraway seeds
- salt, pepper
- Garnish
- 4 mint leaves
- 12 rosettes Tête de Moine AOP
Preparation
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1.Heat olive oil in a pan. Fry the onion and garlic for 5 minutes without letting them brown. Add sprigs of mint and broth. Bring to a boil and simmer for 5 minutes. Remove the sprigs of mint. Add the mint leaves and the green peas. Bring back to the boil. Continue to cook for 10 minutes.
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2.Reduce green peas to a smooth purée. Mix in the grated Tête de Moine AOP. Salt and pepper. Set aside in a cool place for 1 hour.
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3.Pour the soup into soup plates, bowls or glasses. Sprinkle with cumin or caraway seeds. Garnish with mint leaves. Serve with rosettes of Tête de Moine AOP.
Bon
Appétit
Appétit
