Pea & mint chilled soup
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 1 stick celery, sliced
- 1 clove garlic, crushed
- 500g frozen peas
- 3 tbsp fresh mint, chopped, plus a few small, whole leaves, to garnish
- 450ml vegetable stock
- 5 tbsp reduced-fat crème fraîche
Heat the oil in a pan and cook the shallots and celery for 4-5 minutes. Add the garlic and cook for a further minute.
Add the peas, chopped mint and stock. Simmer for 5 minutes. Allow to cool slightly, then stir in the crème fraîche. Season, then blitz with a handheld blender until smooth. Leave to cool, then chill for at least 4 hours.
Serve cold in teacups, with an ice cube (optional) plus whole mint leaves to garnish.