Green Pea Soup with Fresh Mint

Steps

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  1. Peel onions and garlic cloves from the husk and wash under running water. Cut bulb small cubes, and cloves of garlic – thin slices.
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  2. In a deep non-stick frying pan, pour olive oil for frying, let it warm up properly. Put the cut vegetables in hot oil and, stirring, fry them over medium heat until soft.
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  3. In the meantime, wash and peel potatoes from the peel. Cut them cubes or cubes of medium size.
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  4. When the vegetables are fried and softened, add the cut potatoes to them. Stirring, fry the vegetables together for 3 minutes.
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  5. Then, transfer the fried vegetables into a saucepan of a suitable diameter. Pour in a saucepan 1.5 liters of purified water, chicken or vegetable broth. Cover the pan with a lid, put it on the fire and bring it to a boil.
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  6. When the water boils, remove the foam with a noise. Add green peas to the soup. Frozen legumes do not need to be defrosted beforehand, just shave them with warm water.
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  7. Next, add washed leaves of fresh mintto the soup.
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  8. Cook the soup over low heat until the potatoes and green peas are ready. Then pour some liquid from the soup into a separate bowl. With the help of a submerged blender, chop the soup into a homogeneous puree. Pour a little liquid into the prepared puree, in which the vegetables were cooked, achieving the desired consistency of the soup.
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  9. Add the salt and ground spices to the pea soup. Bring the dish to taste, cook on low heat for another 5 minutes, after which remove from the plate.
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  10. Spillready pea soup puree with mint on serving plates. Decorate the dish with fresh parsley, green peas and croutons. Top of the soup can be covered with cream or olive oil.
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  11. Bon Appetit!