Nana’s Pea and Mint Soup with Polenta Slices

For the pea-mint soup with polenta slices, peel and dice the onions and garlic.

Saute in 1 tsp oil in a pot until translucent. Add vegetable soup and white wine and simmer over medium heat for 5 minutes.

Chop thyme and mix with polenta and chili flakes. Bring salted water to a boil and whisk in polenta mixture and bring to a boil.

Cover and let swell over low heat for about 10 minutes. While still warm, spread on a board and cut the cooled mixture into approx. 2 x 2 cm lozenges.

Add whipped cream and peas to soup, cook for another 5 minutes. Add 1 ½ tsp Nana’s tabouleh and puree finely.

Heat remaining oil in a pan and lightly fry rhombuses in it. Season the soup with salt and pepper at the end.

Mix yogurt with 1 tsp Nana’s Tabouleh. Roast the flaked almonds.

Pour the pea-mint soup into plates and decorate each with 1 tbsp. yogurt, a mint leaf and the almond flakes.

Serve the polenta slices still warm with the soup.

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