• 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."