Cream of Peas and Mint

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400 g. Fresh peas
20 cl. Cream (approx. 1 C.)
30 g. Butter
1 tsp. Extra virgin olive oil
Chili powder
Some fresh mint leaves

Cook the peas in a little salted water for about 10 minutes. Let cool. Put peas in a blender along with some mint leaves to get a fine puree. Melt the butter in a pan over medium heat and add the mashed peas. Add the cream, salt, extra virgin olive oil, and chili powder. Mix well and decorate with fresh mint leaves.