Fresh pea soup is a taste of summer – make it spectacular with a dollop of lime mint cream.
- 2 banana
shallots, finely chopped
- 350ml/12fl oz
chicken stock or vegetable stock
- 150ml/5fl oz
- salt and freshly ground
- 1 lime,
- 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 purée. 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.
Spoon the soup into serving bowls and add a spoonful of the lime and mint cream to the middle.
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James Martin recipes from Saturday Kitchen Best Bites
Less than 30 mins preparation time
10 to 30 mins cooking time