This lovely refreshing summer soup can be made 2-3 days in advance and kept chilled in the fridge. For a smoother soup, sieve it before serving, then simply pour it in the glasses and garnish to serve.
30g (1oz) butter
3-4 shallots or 1 small onion, peeled and chopped
500g (1lb) peas, fresh or frozen
750ml (1½pt) vegetable stock
2-3tbsp freshly chopped mint
Pinch of sugar, optional
Double cream and pea shoots, to serve
1 Heat the butter in a pan and add the shallots, or onion, and cook for about 5-7 mins, until they have softened but not coloured.
2 Add the peas to the pan and then the vegetable stock. Bring to the boil, then reduce the heat and simmer for about 10 mins until the peas are tender. Remove the pan from the heat and leave the soup to cool slightly.
3 Add the chopped mint to the soup and purée in a blender or with a stick blender. Season to taste, and add the sugar, if needed.
4 Chill the soup well before serving and if it’s too thick, thin it down with a little cold water or vegetable stock.
5 Serve in small glasses with a little cream spooned on top and garnished with some pea shoots.