Recipe by: Vie Blonk

Source: Inspired by Fast Kitchen, Donna Hay

Serves: 8


  • 6 large potatoes
  • 500 g frozen peas
  • 200 ml whipping cream
  • 6 Tbsp finely chopped mint
  • 2 litres chicken stock

Ingredients (Garnish)

  • 8 Tbsp sour cream
  • Freshly ground black pepper, to taste
  • 8 mint leaves


  • Peel and dice the potatoes.
  • Add 400 g of the frozen peas and the chicken stock.
  • Boil for about 15 minutes or as long as it takes to cook the potatoes.
  • Put the mixture in a blender or blend by stick mixer.
  • Add the left over peas, the cream and the mint.
  • Heat up, but don’t boil, for about 10 minutes
  • Mix the sour cream with black pepper (to taste).
  • Put the soup in bowls and add a tablespoons of the sour cream mixture.

Download PDF here (another photo in this PDF): International Pea Soup with Mint