Clean and wash mint leaves. Wash and drain green peas. Peel, wash and finely chop onion and garlic. Peel, wash and slice potato.
Heat butter in a pan, add onion and garlic and saute for half a minute or till onion turns translucent.
Add vegetable stock, potato and mint leaves reserving a few leaves for garnish. Once the liquid starts boiling add green peas. Boil for five to seven minutes, without covering, on high heat.
When done remove form heat, cool and strain. Reserve stock for adding later. Puree the peas and other vegetables using a little stock, if required.
Mix puree of peas with the required amount of reserved stock and milk and heat it again. Add salt and white pepper powder.
Do not overcook. Finish with cream and serve garnished with remaining mint leaves. |
