- 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
- 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.
- Add the peas and stock and bring to the boil. Reduce the heat and simmer for 2-3 minutes.
- Allow the soup to cool for a few minutes, then carefully pour into a food processor and blend to a smooth purĂŠe. Return the soup to the saucepan.
- Add 110ml/4fl oz of the cream, and season well with salt and freshly ground black pepper.
- Place the remaining cream into a bowl and whisk until soft peaks form when the whisk is removed.
- Fold in the lime zest and mint.
- Spoon the soup into serving bowls and add a spoonful of the lime and mint cream to the middle.