PEA AND MINT SOUP

Serves 2

YOU WILL NEED:

400g new peas (shelled)

1 small red onion

1 small clove garlic

1 handful mint leaves

1 tablespoon butter

1 tablespoon olive oil

450ml vegetable stock sea salt and freshly ground black pepper

1. Melt the butter in a soup pot with the olive oil. Peel and finely chop the onion, add it to the pot and let it cook gently until it softens without colouring. This will only take a few minutes. Peel and finely chop the garlic, then add it to the pot and cook for half a minute

2. Roughly chop the mint and add this to the pot along with the shelled peas and vegetable stock. Let the pot simmer until the peas are soft (about 5 minutes).

3. Remove the pot from the heat and use a stick blender to blitz the ingredients into a soup, taking care to avoid the hot liquid splattering. Season to taste.

4. If you prefer the soup warm, ladle it into serving bowls, drizzle with olive oil, garnish the soup with fresh mint leaves and serve it immediately with crusty bread. Alternatively, allow the soup to cool down naturally before serving. If storing the soup in the fridge, allow it to reach room temperature before serving.