- 1 tbsp butter
- ½ onion, finely chopped
- 1 garlic clove, chopped
- 100g/3½oz frozen peas
- 150ml/¼ pint vegetable stock
- handful fresh mint leaves, chopped
- 2 tbsp double cream
- salt and freshly ground black pepper
- 2 slices crusty white bread
- 1 tbsp olive oil
- For the soup, heat the butter in a saucepan and gently fry the onion until softened but not coloured. Add the garlic and cook for one minute.
- Add the peas and vegetable stock. Bring to the boil, reduce the heat and simmer for 4-5 minutes.
- Add the mint and double cream and simmer until slightly thickened.
- Pour the mixture into a food processor, season, to taste, with salt and freshly ground black pepper and blend until smooth.
- For the toast, heat a griddle pan until hot. Drizzle the bread with olive oil and chargrill on both sides until crisp and toasted.
- To serve, place the soup into a bowl with the toast alongside.