• 2 tblsp sunflower oil
  • 1 onion (finely chopped)
  • 200 g sweet variety of peas (eg pisum sativum)
  • 2 oz chopped fresh mint
  • 900 ml kitchen garden stock or water
  • 150 ml cream
  • salt and freshly ground pepper


  • Heat the oil in a heavy-based pan. Add the onion, cook slowly for 4-5 minutes without colouring, stirring occasionally. Add the peas.
  • Pour the stock or water into the pan and allow simmer for 10-15 minutes until the peas are completely tender but still retaining their colour and all of the flavours have had time to infuse. Add the mint.
  • Transfer the soup to a food processor or liquidiser or use a hand blender and whiz until blended.
  • To serve, stir the cream into the soup and allow warm through. Season to taste and then ladle into warmed bowls. Top with fresh mint and crème fraiche.