(from: Tibits at Home)
2 twigs of peppermint, washed and chopped
400g frozen peas
200g potatoes, peeled, cut into 1cm dice
3 tablespoons olive oil
700ml vegetable stock
50ml heavy cream
In a large pan, heat olive oil. Gently roast the onions together with the peppermint. Then, add potatoes and peas. Roast for about 5 minutes. Add the vegetable stock and let simmer for about 10-15 minutes.
Then, purée. Strain trough a fine sieve if you want to (I didn't). Add cream and bring to a boil again. Take away from the heat. Season with salt and pepper. Decorate with some mint leaves. You can serve this soup hot or cold.