Creamy Chilled Pea Soup with Cottage Cheese and Mint Oil
- 1 onion
- 1 garlic clove
- 2 tablespoons sunflower oil
- 400 grams Peas
- 100 grams cream cheese
- 100 grams Yogurt (0.1% fat)
- Nutmeg (freshly grated)
- freshly ground peppers
Peel and finely chop onion and garlic. In a pan, cook onion and garlic in hot oil until translucent. Add peas and deglaze with broth. Simmer over low heat, about 10 minutes. Remove from heat and let cool. Set aside some peas for garnish, then puree remaining peas. Force peas through a sieve into a bowl. Add cream cheese and yogurt and stir well. Season with salt, nutmeg and pepper and transfer bowl to the freezer until very cold, about 40 minutes.
Toast pine nuts in a dry frying pan until golden-brown. Let cool.
Rinse mint, shake dry, strip leaves from stems and puree leaves with oil.
Pour soup into glasses and garnish with reserved peas and pine nuts.
Drizzle soup with mint oil and a spoonful of cottage cheese.