Pea soup Recipe
- 1 tbsp olive oil
- 1 clove garlic, chopped
- ½ onion, chopped
- 200g/7oz frozen peas
- 300ml/10fl oz hot chicken stock (vegetarians may substitute vegetable stock)
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- mint leaf, to garnish
- Heat the oil in a saucepan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, until softened.
- Add the frozen peas and chicken stock and bring to the boil. Reduce the heat and simmer for ten minutes.
- Add the cream and use a hand blender to liquidise the soup.
- Season, to taste, with salt and freshly ground black pepper and serve in a warm bowl, garnished with a mint leaf.
