500 grams of frozen peas
1 litre of chicken or vegetable stock
Teaspoons of olive oil
Two small banana shallots finely sliced
Two garlic cloves finely chopped
Salt and pepper to taste
10 leaves of fresh mint finely chopped
Fresh Parsley for garnish
Heat up the stock in a saucepan.
In another pot, pour in the olive oil and shallots and chopped up garlic and cook until the shallot are translucent, then add salt and pepper. Add in the frozen peas and pour in the heated stock and bring to the boil and then simmer for 15 minutes. Add the fresh mint and put into a blender to liquidise. Serve in soup bowls with parsley to garish.
This recipe makes 8 to 10 portions; it’s a great soup to store the freezer in small plastic containers.