This fresh-tasting soup can be prepared in a very short time. It can be served chilled with a swirl of crème fraiche in the centre.

Ingredients

50g butter

150g onion, chopped

1 garlic clove, chopped

Salt and pepper

850ml chicken or vegetable stock

450g frozen peas

2 tbsp chopped mint

Melt the butter in a pan. Add the onion and garlic and season with salt and pepper. Cover with a butter wrapper or greaseproof paper, put on the lid and sweat over a low heat for three or four minutes, or until the onions are cooked. Then add the stock, turn up the heat to high and bring to the boil.

Add the peas and cook very rapidly, making sure to remove the lid as soon as the soup comes to the boil (this keeps the fresh green colour) but only for about two or three minutes, or until the peas are cooked. Add the chopped mint and immediately liquidise. Check seasoning.

» This soup freezes really well.

» Avoid prolonged boiling and simmering to retain the fresh green colour and clean, mint-tinted flavour.