Pea Cold Soup with Cottage Cheese and Mint Oil
A refreshing pea cold soup featuring cottage cheese and mint oil, made with fresh ingredients from the cold bowl category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 onion
- 1 Garlic clove
- 2 tbsp sunflower oil
- 400 g peas
- 100 g cream cheese
- 100 g yogurt
- Salt
- freshly grated nutmeg
- ground pepper
- 2 tbsp pine nuts
- 2 sprigs Mint
- 75 ml olive oil
- 150 g cottage cheese
Instructions
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1.
Peel and finely chop the onion and garlic, then sauté them in hot oil until translucent. Add the peas and deglaze with broth, letting it simmer gently for about 10 minutes. Remove from heat and allow to cool. Then puree the mixture (reserve a few peas for garnish) and strain through a sieve. Stir in the cream cheese and yogurt, seasoning with salt and pepper. Chill in the freezer compartment for approximately 40 minutes until very cold.
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2.
Toast the pine nuts in a dry skillet over medium heat until golden brown, then let them cool.
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3.
Rinse the mint leaves, pat them dry, strip the stems, and blend them finely with olive oil to make the mint oil.
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4.
Fill glasses with the chilled pea soup, topping each with reserved peas and toasted pine nuts.
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5.
Serve with dollops of cottage cheese and a drizzle of mint oil.
