Cream of zucchini and peas with mint
A delicious recipe of velvety zucchini and peas with mint, to share with family.
- 800 g Fresh pea
- 10 leaves Fresh mint
- 1 Onion
- 1 Courgette
- 20 cl Clotted cream
- 1 L Defatted chicken broth
- 25 g Butter
- Start this zucchini and mint pea soup recipe by peeling and finely chopping the onion. Rinse and remove the ends of the zucchini. Rinse and thin the mint.
- Sweat the onion in a pan with the butter and let it brown without browning. Add the peas, zucchini chunks, poultry stock and half of the mint leaves. Cook for about 15 minutes in small broths until the peas are tender.
- Reduce the contents of the pan to a thin soup using the blender. Add the cream and mix well. Finely chop the remaining mint leaves and sprinkle the soup.