Instructions

1. 1

   Finely dice the onion, then peel and roughly chop the potatoes. Sweat both in the butter over medium heat until soft and translucent, without letting them brown.

2. 2

   Pour in the vegetable stock and simmer until the potatoes are tender. Add the peas and cook only briefly so they keep their bright green color.

3. 3

   Pick the mint leaves, setting a few small ones aside for garnish. Add the rest to the pot and blend the soup until completely smooth. Season with salt and pepper.

4. 4

   Ladle into bowls, swirl a spoonful of crème fraîche through each, and finish with the reserved mint and a few whole peas. On a hot day, it's just as good served chilled.