Pea cappuccino

with mint

For 4 servings

400 g frozen peas

2 potatoes

450 ml vegetable broth

200 ml of cream

salt

green pepper

1 dash of Tabasco

100 g natural yogurt

2 Table spoons of milk

4 tbsp chopped mint

1 good dash of mint liqueur

4 stalks of mint

Preparation time: approx. 10 minutes
plus cooking time: approx. 20 minutes

Per serving approx. 316 kcal / 1323 kJ 7 g E, 18 g F, 21 g KH

1  Putpeas in a saucepan. Wash, peel and cut the potatoes into small pieces. Add the potatoes and vegetable stock to the peas, bring to the boil and simmer for about 15–20 minutes. Whip the cream until stiff.

2  Remove the saucepan from the heat and puree the soup. Season to taste with salt, pepper and Tabasco. Mix the yogurt with the milk and stir into the soup. Stir in the chopped mint and mint liqueur and season again to taste.

3  Serve the soup and put a dollop of cream on top of each.