Cold pea soup with mint jelly

240 g frozen green peas
some peas to choose? we'll show

125 g cheese, mascarpone better

100 g chopped mint leaves

60 g lettuce

1 l vegetable or chicken broth

1 potato tuber

1 onions

1 egg white

4 Art. l. sugar

4 Art. l. heavy cream

1 Art. l. lemon juice

2 h. l. grated lemon peel

2 tablespoons chopped mint leaves to postpone the rest connect with zest and lemon juice, sugar, put in a pan, add 5 tablespoons water, stirring, heat over low heat until sugar is dissolved, then turn up the heat on medium heat put out 2 minutes, drain, give juice to cool, combine the syrup and cheese.

Cheese mix with syrup put into a plastic container and put into the freezer for 3 hours to leave.

Connect the frozen mass to a protein, add pending mint, whipped in a blender until smooth, again placed in the freezer for at least 4 hours.

In a saucepan with the broth put sliced potatoes, green peas, onions and lettuce, bring to a boil, reduce the flame and cook over low heat for 10 minutes, remove from heat, chop the hand blender to a state of uniform consistency, strain, pour the cream, salt and pepper, removed at 2-3 hours in the cold.

Served cold pea soup with mint jelly as follows: in each bowl of soup put the ball frozen jelly, everything is made with mint leaves and green peas.