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🍽️ Cold Pea and Mint Soup with Yogurt and Parmesan

416 kcal · 30 min · 4 servings

Ingredients

• 300 g fresh; green peas
• 2 tbsp Butter
• 1 clove Garlic
• 1 tbsp Flour
• 200 ml Milk (low-fat)
• 300 g Yogurt (plain)
• 200 ml Whipping cream
• Salt
• 0.5 bunch Mint
• 2 tbsp Kidney beans (cooked)
• 2 tbsp Balsamic vinegar (white)
• 2 tbsp Parmesan (shaved)

Instructions

1. 1. Do not preheat the oven, as this cold soup requires no baking time.
2. 2. Remove the peas from their pods.
3. 3. Peel the garlic clove.
4. 4. Press the garlic through a press.
5. 5. Melt the butter in a pot.
6. 6. Sauté the garlic in the butter.
7. 7. Add the green peas to the pot.
8. 8. Sauté the peas briefly.
9. 9. Deglaze the mixture with milk.
10. 10. Pluck the mint leaves from two or three stems.
11. 11. Cut the mint leaves into small pieces.
12. 12. Add the chopped mint leaves to the soup.
13. 13. Finely chop the remaining mint.
14. 14. Bring the pot contents to a boil once.
15. 15. Simmer the soup on low heat for ten to fifteen minutes.
16. 16. Puree the soup until smooth.
17. 17. Put some whipping cream into a small bowl.
18. 18. Add the flour to the bowl with the cream.
19. 19. Stir the cream and flour together into a paste.
20. 20. Add the cream-flour mixture to the soup spoonful by spoonful.
21. 21. Stir the soup constantly with a spoon.
22. 22. Bring the soup to a boil once briefly.
23. 23. Stir in the remaining cream.
24. 24. Let the soup cool down.
25. 25. Add yogurt to the cooled soup.
26. 26. Season the soup with salt.
27. 27. Season the soup with pepper.
28. 28. Add the finely chopped mint to the soup.
29. 29. Taste the soup and adjust seasoning if needed.
30. 30. Fill the cold soup into plates.
31. 31. Mix the beans with some mint.
32. 32. Place the bean-mint mixture on top of the soup.
33. 33. Sprinkle the soup with Parmesan.
34. 34. Serve the soup.

Nutrition per serving

• kcal: 416
• Protein: 15 g · Fett/Fat: 29 g · Carbs: 24 g