Steps

• Cook the peas in a pot with water and coarse salt. Bring everything to a boil and let it cook for 12 minutes.
• Drain the peas while saving a bit of the cooking water on the side.
• Rinse the peas under cold water for a few minutes to cool them down.
• Blend them in your blender with 4 tablespoons of the cooking water, the soy cream and the mint. When the cream is nicely smooth, season with pepper and salt if needed.
• Chill in the fridge for at least 20 minutes and enjoy.

NotesThis soup can also be enjoyed hot! In this case, I prefer to omit the mint! As a tapas, I serve it in small glasses, and as a starter, I serve it in deep dishes.