- 600g peas (fresh or frozen)
- 250g cream whipping or double
- Sea salt and black pepper
- Large handful of mint leaves
- 1 tsp Mint Sauce
- Olive oil to drizzle
Pea and Mint Soup
Ingredients
Method
Add the mint leaves to a medium saucepan of boiling salted water. Bring back to the boil, then add the peas and blanch for 2-3 minutes until they are just tender and still bright green. Drain, reserving the liquor.
Tip the peas and mint into a blender. Add just enough of the hot liquor (about 500ml) to cover and whiz to a smooth purée. Add a generous drizzle of olive oil, Mint Sauce and all of the cream. Season and pulse for a few seconds to combine.
Pour the soup into warm bowls, drizzle with Olive oil
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