Ingredients
1 litre water
Salt
Large handful fresh mint leaves
500g fresh peas
Salt and freshly ground black pepper
Olive oil
200ml crème fraîche (sour cream)
Instructions
Bring the water to the boil in a large pan and add a generous pinch of salt. Add the mint leaves and bring the liquid back to the boil. Add the peas and cook for 2-3 minutes, until the peas are just tender and bright green. Strain the mint and peas, reserving the cooking liquid, and transfer the peas and mint to a food processor. Allow to cool for 3-4 minutes.
Add just enough of the cooking liquid to cover the peas and mint, then blend for 1-2 minutes, to create a smooth, bright green purée. Season, to taste, with salt and freshly ground black pepper and add a generous drizzle of olive oil. Add 140ml of the crème fraîche to the pea and mint purée and pulse in the blender for a few seconds, until combined. To serve, pour equal amounts of the soup into four warmed bowls. Add a neat tablespoon of crème fraîche into the centre of each bowl.
