Peasoup with mint

Variables:

- (yellow) Onion

- Mint

- Frozen peas

- Big Leek

- Stock soup (bouillon)

- Crème fraîche (or whipping cream)

- Salt and pepper

- (stick) Blender

- Big pan for soup

Execution:

First of all: this cannot go wrong. But read the whole recipe before starting.
I didn't state amounts, it's kind of up to you, but I think this will serve 2 to 4?

Take the peas out of the freezer.
Cut a big (yellow) onion into pieces and gently heat them in the pan with some oil.
Cut and wash the leek, add it to the pan, let it cook for a bit while heating water in a water boiler.
Add a shitload of peas (like, half a bag of 'tuinerwten' from the Jumbo or even more). There should be more peas than the rest of the ingredients together.

Now it's time to add the water (if you don't have a boiler, add hot water). Don't add too much, the vegetables should be able to swim a bit, but they should not be completely under the water. Add the stock (1 or 2 blocks), a couple leaves of mint, and some salt and pepper. Remember, you can always add water, stock, mint, salt and pepper, but you cannot take out.

Let it cook on a low fire for about 20 minutes, while stirring it once in a while.
Taste it, add more spices if needed. Judge if it needs more water and add it if so, and let it heat up again. Turn off the fire and add a big spoon of crème fraîche (will make the soup thinner, so remember that when you are adding the water)
Take the blender and blend the whole thing.

Pour into bowls and put a leaf of mint on top.

Note: When putting all the ingredients and the water into the pan, you can also add a big potato in pieces if you want, it will give the soup a bit more "body".