Simplest green pea soup
To celebrate the start of spring, here’s an incredibly simple green pea soup inspired by a Lois Daish recipe. I always use frozen peas but, if you are lucky to have peas-a-plenty in your garden, you could most certainly use fresh.
- Bring chicken stock to the boil and add the peas and mint. Cook for 5 minutes or until tender. Remove from the heat and season with salt and pepper.
- Remove the mint, then blend the soup until smooth.
- Return to the saucepan and add the cream. Reheat gently, check seasoning and serve with a drizzle of cream and some finely chopped mint leaves.