• 500g I FRESCHI DI CAMPO extra fine peas
  • 2 tablespoons butter
  • 2 onions
  • 250 g potato
  • 2 cloves garlic
  • 1 teaspoon chopped ginger
  • 1 teaspoon ground coriander
  • 2 tablespoons chopped mint
  • 1 tablespoon flour
  • 1/2 tablespoon cornflour
  • 900 ml vegetable stock
  • salt and pepper
  • 1 pot natural yogurt
  • 300 ml semi-skimmed milk

How to prepare

Gently fry the chopped onion and potato in the butter, over a low heat for about 3 minutes.

Add the garlic, ginger,coriander, and flour, then mix and leave to cook for a couple of minutes.

Add the stock, peas and mint. Bring to the boil, lower the flame, mix and cover the pan with a lid. Cook for around 20 minutes.

Blend the soup with a mixer, add salt and pepper, as required. Mix the yogurt with the cornflour and fold into the soup.

Stir, add the milk and bring to the boil, continuing to stir. Leave to simmer over a low heat for a few minutes.

Decorate with some mint leaves and serve.