Green Pea Soup with Fresh Mint Cream

This soup tastes of summer. If you are using fresh peas use the pods to make a vegetable stock and use as a basis for your soup. Having said that, best quality frozen peas also make a delicious soup.

Either way be careful not to overcook. This soup may also be served chilled, but serve smaller portions.

Serves 6-8

1 oz (30g) lean ham or bacon

½oz (15g) butter

2 medium spring onions, chopped

1½ lbs (675g) podded peas, fresh or frozen

Outside leaves of a head of lettuce, shredded

A sprig of mint 1½ pints (900ml) light homemade chicken stock or water

Salt, freshly ground pepper and sugar 2 tbsp thick cream

Garnish

Whipped cream Freshly chopped mint

Heat the chicken stock. Cut the bacon into very fine shreds. Melt the butter and sweat the bacon for about five minutes, add the spring onion and cook for another one to two minutes. Then add the peas, lettuce, mint and the hot chicken stock or water. Season with salt, pepper and sugar. Bring to the boil with the lid off and cook for approx. five minutes until the peas are just tender.

Liquidise and add a little cream to taste. Serve hot or chilled, with a blob of whipped cream mixed with some freshly chopped mint.

If this soup is made ahead, reheat uncovered and serve immediately. It will lose its fresh taste and bright lively colour if it sits in a bainmarie or simmers at length in a pot.

Note: Be really careful not to overcook or you will lose the fresh taste and bright green colour. Add a little extra stock if the soup is too thick.