Ingredients
- 1 litre chicken or vegetable stock
- 50g butter
- 2 large banana shallots, finely chopped
- 2 garlic cloves, peeled and chopped
- Salt and freshly cracked black pepper
- 1kg frozen peas
- Plenty of fresh mint (at least 10 leaves), finely chopped
- Pinch of sugar
- To serve:
- A sprig of mint
- A swirl of cream
Heat the stock in a medium-sized saucepan.
In a separate medium-sized pot, melt the butter over a gentle heat and add the banana shallots and garlic. Season with salt and pepper and sauté until the shallots become translucent, but do not brown. Add the peas and pour over the stock. Bring to the boil and then reduce the heat and simmer for 10 minutes. Add the fresh mint and liquidise in a food processor or using a hand blender. Taste, and check the seasoning. A pinch of sugar enhances the flavour too.
Serve in teacups or small bowls with a swirl of cream and a sprig of fresh mint. This will make around 20 small servings.
CHEF'S TIP: Don't overcook the peas, or you will lose the vibrant green colour. Also, add the mint just before you liquidise the soup. If 10 fresh mint leaves is not enough to flavour the soup, just add more.
