This is a recipe from Skye Gyngell's page in THE INDEPENDENT ON SUNDAY. I will soon be able to make it with fresh peas and fresh mint from my own organic garden. AND I have a choice of which mint I shall use.....probably the APPLE MINT. I have adapted it a bit, as she recommends rather too much salt for my taste,
Ingredients
500g/1lb peas, podded
200ml/7fl oz water
1 medium bunch of mint, leaves only
150ml/5 fl.oz double cream
A few drops of lemon juice
Sea salt and freshly ground black pepper
Place a saucepan of water on to boil. Once boiling, add the peas and cook for one minute. Drain but do not refresh with cold water. Set aside a third of the peas to add to the soup just before serving. Once cooled, put the rest of the peas into a food processor and blend with the water and mint leaves. When smooth, pour into a bowl and stir in the cream, lemon juice and salt and pepper. Chill in the fridge and serve in chilled soup plates, scattering the remaining peas over the top. Serve with fresh, crusty bread and unsalted butter.
