Pea cream soup

                    Ingredients:

• 400 gr peas (frozen or fresh)
• 1 onion
• 2 potatoes
• 650 ml chicken stock
• 2 tablespoons oil
• salt, black pepper
• Peppermint Oil
• 4 tablespoons olive oil
• 10 fruze mint
• coarse salt
• Goat Cheese Croutons
• 3-4 Bake Rolls with salt (bread chips)
• 100g goat cheese (fresh or matured)
• little cream cheese

                Preparation:

Cook chopped onion in hot oil until tender. Add the peas and diced potatoes. Cover with chicken broth and season with salt and black pepper.
Bring to the boil and simmer with lid until potatoes are well cooked (about 20 minutes).
Strain broth peas and withheld. Blend in blender or upright blender peas. While soup mix gradually add to cream soup reaches desired consistency.
For the flavor: mint leaves are crushed coarse salt in a mortar until it becomes paste. Add oil and mix.
For the croutons: rub with a little cream goat cream cheese until it becomes spreadable.
Brush washers Bake Rolls with goat cheese cream.
Place the cream in soup plates. Place a crouton topped with cheese. Peppermint oil is dripped over.
Servings: 3-4