๐จโ๐ณ Method
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1
Finely mince the shallot.
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2
Heat the olive oil in a saucepan and cook the shallot over medium heat until translucent, being careful not to allow it to brown.
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3
Add the peas to the pan and pour in the vegetable broth.
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4
Bring to a boil and cook for 15 minutes until the peas are tender.
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5
Add the fresh mint to the soup and blend with an immersion blender until smooth.
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6
Pass the soup through a fine-mesh sieve.
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7
Season to taste with salt and pepper.
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8
Serve the soup warm or chilled, garnished with a few fresh mint leaves.
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