Ingredients Should make enough for 6
500-600g of peas – fresh or frozen
500-600ml chicken stock
1½ onion – diced
6 cloves of garlic – sliced
A hand full of mint – chopped
3 whole sprigs of mint
50g butter
Salt
Pepper
200ml double cream
200g lardons – preferably smoked
Olive oil
Good bread to serve with it – like a good rosemary focaccia
Method
- In a large saucepan or casserole pot melt the butter and fry the onion and garlic along with a pinch of salt and pepper.
- When the onion and garlic are soft, add the peas, whole sprigs of mint and the stock; give everything a stir and bring to the boil. Once boiling, reduce the heat so the soup simmers and leave it to cook for about 20-25 minutes, stirring occasionally.
- Once cooked, take the soup off the heat and leave to cool for 10 minutes. Then add the chopped mint and the cream. Give everything a stir, remove the now cooked and limp whole sprigs of mint and then blitz the soup in a blender until smooth.
- Now fry the lardons in a small amount of oil. Once cooked, divide them among the bowls you’re serving the soup in, then reheat the soup and divide it among the bowls. Drizzle over a glug of good olive oil with a pinch of salt and pepper if you want and serve with a slice or two of bread.
