Pea soup with mint

prep time:

cooking time:

serves: 4

season: Summer

asparagus, broad beans, carrots, courgettes, potatoes, globe artichokes, peas, radishes, salad leafs, spinach, tomatoes

1 tbsp extra virgin olive oil

6 sliced spring onions
900ml vegetable stock
675g shelled fresh peas
1 round lettuce
2 handfuls chopped mint

1 tbs thickened double cream

1	Gently cook the spring onions in oil in a large saucepan until soft but not brown.
2	Add the stock and bring to the boil, then add the peas, return to the boil and reduce to a simmer.
3	Stir in the lettuce and mint, and continue to cook for 2-3 minutes until the peas are tender.
4	Blend the soup mixture until smooth and season. Chill for four hours or overnight.
5	Serve in chilled bowls with a tablespoon of the thickened cream on top, topped with a sprig of mint.