Pea and mint soup (starter bowls)

A bright green soup from frozen peas, ready in 15 minutes. Served in small bowls with a swirl of cream, it's a light start before something more substantial.

Ingredients

• 500 g Frozen peas
• 1 Onions, chopped
• 20 g Butter
• 1 Vegetable stock cubes, made up with 700ml boiling water
• 10 g Fresh mint, leaves
• 1 g Salt
• 1 g Black pepper
• 40 ml Double cream

Method

1. Soften the onion in the butter in a saucepan over a medium heat, without letting it brown.
2. Add the stock and peas, bring to the boil and simmer until the peas are just tender. Don't overcook them or they'll lose their colour.
3. Add most of the mint and blend until smooth. Season to taste.
4. Pour into small bowls, swirl in a little cream and top with the last mint leaves.