- 25 g (2 tbsp) butter
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 potato, cut into small pieces
- 450 g (3 cups) fresh or frozen peas
- salt and black pepper
- 700 ml (3 cups) chicken or vegetable stock
- 125 ml pouring (light) cream
- 2 tblsp chopped mint
- Put the butter into a saucepan and saute the onion, garlic and potato until lightly browned.
- Throw the peas into the pot and mix them around for a moment until they are lightly glazed with the butter mixture. Add in a pinch of salt and a crack of black pepper at this stage.
- Next, pour in the chicken stock and pouring cream and bring the mixture to a rapid boil. Then reduce the heat and simmer for 10–12 minutes until the peas have softened, yet still retain their green colour. Add in the mint and mix well.
- Blitz the mixture to a smooth consistency using a handheld blender or in a food processor (in batches if necessary).
- Return the soup to the heat, adjust the seasoning and reheat gently. Serve immediately with some crusty bread.
Kevin says, "Just a small portion of this soup will be enough – it is a delicious way to begin a dinner party. Sometimes, I use smoked bacon or wild garlic instead of the fresh mint to flavour the soup."