- 1 tbsp olive oil
- ½ onion, chopped
- 1 garlic clove, crushed to a paste in a mortar and pestle
- 100g/3½ oz fresh peas
- 400ml/14fl oz chicken or vegetable stock
- 2 tbsp chopped fresh mint
- 3 tbsp double cream
- salt and freshly ground black pepper
- 3 tbsp white wine vinegar
- 1 free-range egg
- For the soup, heat the olive oil in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened. Add the peas and stock and leave to simmer for 4-5 minutes, or until the peas are tender.
- Stir in the mint and cream and season, to taste, with salt and freshly ground black pepper. Using a stick blender, process the soup until smooth. Keep warm.
- For the soft poached egg, bring a pan of water to the boil, then add the vinegar and reduce to a gentle simmer. Crack the egg into a bowl. Using a ladle, swirl the water in the pan to create a whirlpool, then carefully pour the egg into the centre of the whirlpool. Poach for 2-3 minutes, or until the whites are just set, then remove with a slotted spoon and drain on kitchen paper.
- To serve, spoon the soup into a bowl and top with the poached egg.