Pea soup with ham and mint oil
Puree the ingredients for the mint oil and set aside.
Heat the olive oil in a thick-bottomed pan and fry the onion 2-3 minutes.
Add the potatoes with a dash of water and simmer for about 10 minutes. Add the peas and stock and simmer for 3-4 minutes.
Allow to cool slightly and puree the soup. Divide the ham strips over bowls or plates.
Heat the soup for a while or serve it cold and spread a spoonful of mint oil over it.
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