Cold pea soup with fresh goat cheese

Ingredients: for 1 litre of soup

• 500 g of peas

• 85 g of fresh goat cheese

• 11 cl of liquid cream

• a few mint leaves

• 750 g of vegetable broth

• olive oil

Preparation: 1. Cook the peas in the vegetable broth.

2. Reserve a few cooked peas and mix the rest with, salt, pepper and a good splash of olive oil and liquid cream and mint. Reserve in the fridge.

3. Emulsify the fresh goat cheese with a little liquid cream and olive oil, salt and pepper.

4. Pour the soup into bowls, add a quenelle of cheese, the reserved peas and some organic herbs or flowers.