Ingredients: for 1 litre of soup
• 500 g of peas
• 85 g of fresh goat cheese
• 11 cl of liquid cream
• a few mint leaves
• 750 g of vegetable broth
• olive oil
Preparation:
1. Cook the peas in the vegetable broth.
2. Reserve a few cooked peas and mix the rest with, salt, pepper and a good splash of olive oil and liquid cream and mint. Reserve in the fridge.
3. Emulsify the fresh goat cheese with a little liquid cream and olive oil, salt and pepper.
4. Pour the soup into bowls, add a quenelle of cheese, the reserved peas and some organic herbs or flowers.