Fresh pea soup is a taste of summer – make it spectacular with a dollop of lime mint cream.
Ingredients
- 25g/1oz
butter - 2 banana
shallots, finely chopped - 400g/14oz
peas - 350ml/12fl oz
chicken stock or vegetable stock - 150ml/5fl oz
double cream - salt and freshly ground
black pepper - 1 lime,
zest only - 2 tbsp
mint, finely chopped
Preparation method
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Heat a pan until hot, then add the butter and shallots and fry over a low heat for 2-3 minutes, until the shallots have softened but not coloured.
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Add the peas and stock and bring to the boil. Reduce the heat and simmer for 2-3 minutes.
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Allow the soup to cool for a few minutes, then carefully pour into a food processor and blend to a smooth purée. Return the soup to the saucepan.
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Add 110ml/4fl oz of the cream, and season well with salt and freshly ground black pepper.
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Place the remaining cream into a bowl and whisk until soft peaks form when the whisk is removed.
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Spoon the soup into serving bowls and add a spoonful of the lime and mint cream to the middle.