Iced Green Pea Soup with Tête de Moine AOP

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Serves 4

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 4 sprigs of mint + 4 large leaves
  • ¾ l chicken broth
  • 400 g green peas
  • 3 tbsps Tête de Moine AOP, grated, mixed with
  • 2 tsps parsley, finely chopped
  • 1 tsp cumin or caraway seeds
  • salt, pepper
  • Garnish
  • 4 mint leaves
  • 12 rosettes Tête de Moine AOP


  1. 1.Heat olive oil in a pan. Fry the onion and garlic for 5 minutes without letting them brown. Add sprigs of mint and broth. Bring to a boil and simmer for 5 minutes. Remove the sprigs of mint. Add the mint leaves and the green peas. Bring back to the boil. Continue to cook for 10 minutes.
  2. 2.Reduce green peas to a smooth purée. Mix in the grated Tête de Moine AOP. Salt and pepper. Set aside in a cool place for 1 hour.
  3. 3.Pour the soup into soup plates, bowls or glasses. Sprinkle with cumin or caraway seeds. Garnish with mint leaves. Serve with rosettes of Tête de Moine AOP.

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