Chilled minted pea soup
Effortless to prepare, this vibrant soup makes a refreshing
summer starter. If preferred, it can be served hot.Heat the olive oil in a pan. Add the shallots, season and sweat over a
medium heat, stirring occasionally, for 5-6 minutes until they begin to
soften but not co lour. Add the peas and pour in the stock; it should
just cover the peas. Simmer for a few minutes until the peas are
tender. Drop in the mint and immediately take off the heat.Using a slotted spoon, take out a spoonful of peas for the garnish. In
batches if necessary, blend the soup using a hand-held stick blender
(or a regUlar blender) until smooth. Adjust the seasoning generously,
as the flavours wil' be muted when cold. Pour into a bowl set over
another bowl half-filled with ice to cool quickly, stirring occasionally.
Chill for at least 2 hours before serving, topped with the reserved peas
and a grinding of epper.
SERVES 4
2 tbsp olive oil, plus extra
to drizzle
2 large shallots, peeled
and finely chopped
sea salt and black pepper
500g frozen peas,
thawed
about 600ml hot chicken
stock (see page 243)
small bunch of mint,
leaves only