Pea and mint soup

A bright green soup to light up your mood on an overcast spring Sunday. Prepare 2.5 cups (5.5. dl)  vegetable stock, pour in a 16 oz. (450 g) pack of frozen peas, a bunch of chopped scallions and a fistful of chopped fresh mint leaves. Puree and serve warmish or cold, depending on how much it's raining outside.