Cost: About 5 shekels (US Dollar 1.5)
A bit of butter
½ onion in cubes
1 celery stick in cubes
2 cups peas (I used frozen)
1 ½ liter vegetable or chicken stock
1 teaspoon fresh mint
Fry the onion in the butter for a minute or two, add the celery and fry for another minute. Add the peas and the stock and cook on low heat for 10-15 minutes. Add pepper according to taste and also the mint. Blend the soup and serve – recommended with a dollop of sour crème or some grated parmesan cheese.