Bright, light and fresh soup is a wonderful start to a summer lunch.

  • Servings: 8
  • Preparation time: 10min.
  • Cooking time: 40min.
  • Total prep time: ~ 50min.

Method of preparation

  1. Arbitrarily cut zucchini cubes and sauté in large pan in melted butter together with a handful of peas until soft – about 3 minutes. Put the skimmer on a separate plate. Return the pan on the stove.

  2. Pour in the pan chopped onion, saute 3-5 minutes, until soft. Add the rest of the peas, pour broth, bring to a boil, give barely noticeable to boil for 7-8 minutes.

  3. Add the mint, preroute the soup in a blender until smooth. If necessary, heat the soup, add the sour cream, stir. Try the salt and pepper.

  4. Ladle the soup on preheated plates, add to each serving with a little sour cream left peas, pepper freshly ground black pepper. Optional drizzle of truffle or olive oil.

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