Onion slice (not finely). Pour into pan olive oil and fry on him an onion until soft and Golden brown. To squeeze a couple of cloves of garlic, add to the onions. Fry about 2 minutes. Cut the potatoes into cubes. Pour into the pan chicken broth. Add the sliced potatoes. Bring to a boil and cook for about 5 minutes, until the potatoes are done.
Mint: wash and cut the leaves, coarsely chop. Add the mint and peas to the broth. Mix. Cook for about 5 minutes, season with salt and pepper. Remove the pan from the heat. Using a blender to make the soup puree.
Serve this soup with cheese, sour cream or croutons.