Pea and Mint Soup
Peel and finely chop the onion. Heat the olive oil in a pot. Add the onions and cook until translucent. Stir in the broth and 300 grams (approximately 1 1/4 cup) of the peas. Cover and simmer for 20-25 minutes.
Rinse the mint, shake dry and pluck the leaves. Reserve some leaves for garnish and finely chop the rest. Stir the chopped mint into the pea mixture and puree with an immersion blender. Stir in 100 ml (approximately 1/3 cup) of the cream. Season with salt, pepper, nutmeg and lemon juice to taste, and bring to a boil. Add the remaining peas to the pot and simmer for 5 minutes. Season with salt and pepper to taste. Stir in the remaining cream. Serve in bowls garnished with mint.