Pea And Mint Cream

Directions

1. 1
   Mince the onion finely and cut the garlic in four.
2. 2
   Peel and cut the sweet potato in SMALL regular cubes. Rinse.
3. 3
   Melt the butter in a pan. Add the minced onion and sautee until translucent.
4. 4
   Add the sweet potato and the stock, cover and cook, over low heat, for 12 minutes - potato should almost be cooked..
5. 5
   Add the peas, season with salt and white pepper and simmer for another 7 minutes.
6. 6
   Allow to cool a little, transfer to a blender and process until soft and creamy. Add the cream, the mint, 1 pinch of sugar and process again. Check the seasoning.
7. 7
   Serve hot or cold garnished with mint leaves.