Ingredients for 4 people
Cut the shallot and sauté in a pan. Wash and blend the mint. Pour the peas, sautéed mix and the mint into the pan and cook all with the vegetable broth. When half cooked, add the cream and milk, leave to cook further. Taste, and if necessary, adjust the thickness by adding more broth. Add a drizzle of oil, the white pepper and salt.
Mix the cream with a stick blender and add the goat's milk Lattica a little at a time.
Prepare some bread croutons and decorate the plate with some fresh mint.