Elaboration

• Peel shallots and chop into small pieces
• Add 3 tablespoons of olive oil to the 4 Qt Saladmaster Titanium Pot and heat over medium heat
• When the oil is hot add the shallot stir well and cover
• When you click intensely go down to minimum heat and leave to poach 10 minutes
• Add the peas to the pot when the shallot is soft and transparent, stir and rise to medium heat
• When it starts is about to boil, add the vegetable (or meat) broth and keep on medium heat until it begins to boil
• Boil 10 minutes on low heat
• Remove from heat the pot and grind the mixture in the blender glass
• Thoroughly wash the mint and separate 10 leaves
• Add the mint to the blender glass and mash well until a homogeneous cream
• Return the mixture to the pot, put on medium heat and wait for it to boil
• Stop fire
• Pass the soup through a Chinese or fine strainer
• Add evaporated milk and stir to integrate
• Adjust the salt point and add pepper to taste
• Reserve the soup in the refrigerator until it is consumed
• Serve cold

Options

• Garnish with a tablespoon of Greek yogurt (or sour cream), cooked peas, fried bread tacos, pumpkin seeds, crispy onion or mint leaves, hard boiled egg, sesame seeds… basically with what you like to accompany it
• For a creamier texture change the evaporated milk for cooking cream