25 min · serves 4
A bright, chilled soup made from the first sweet peas of the season and torn mint.
Ingredients
- 600g fresh peas, shelled
- 1 shallot, sliced
- 1 clove garlic
- 700ml vegetable stock
- Handful mint leaves
- Splash of cream
- Salt and pepper
Method
- 1.Sweat the shallot and garlic in butter until soft.
- 2.Add the peas and stock, simmer for 8 minutes.
- 3.Blend until completely smooth, then pass through a sieve.
- 4.Stir in most of the mint and a splash of cream.
- 5.Chill or serve warm, torn mint scattered over the top.