by Daphne Lambert
Pea soup
serves 4
6 spring onions, finely sliced
2 tablespoons olive oil
1k fresh peas - shelled
1 litre stock
6 mint leaves
salt & pepper
extra mint
Soften the spring onions in the oil. Tip in the peas, stock and mint and bring to the boil, simmer gently for about 10 minutes. Puree until smooth in a blender, return to the pan, check the seasoning and heat through. Divide between 4 bowls and top with mint.