Puree Pea and Mint Soup

Spring onions 3 1 bunch

Potato 1 small 1 medium
Garlic clove ½ 1
Vegetable stock 425ml 850ml
Peas 450g 900g
Fresh chopped mint 2tbsp 4tbsp
Caster sugar To taste Pinch
Lemon juice ½ tbsp 1tbsp
Sour cream 75ml 150ml
Method

1. Peel and wash the potato before cutting in to nice even chucks.
2. Cut the spring onions into 1cm lengths and crush the garlic clove.
3. Put the spring onions into a large pan with the potato, garlic and stock. Bring to
the boil, turn down the heat and simmer for 15 minutes or until the potato is very soft.
4. For the garnish, blanch 3 tbsp of peas in boiling water for 2-3 minutes, drain, put
in a bowl of cold water and set aside. Add the remaining peas to the soup base and
simmer for 5 minutes - no longer, or you will lose the lovely fresh flavor of the peas.
5. Stir in the mint, sugar and lemon or lime juice, whizz with a food blender until
smooth and silky.
6. To serve the soup return to the pan and bring back to the boil, correct the
consistency - you may need to add more stock to the soup before serving as it will
thicken.
7. Remove from the heat and immediately stir in half the sour cream, taste and
season with salt and pepper.
8. To serve the soup in bowls, garnished with the remaining sour cream and the hot
drained peas.