serves 6
ingredients
450g/1lb frozen peas
900ml/11⁄2pt vegetable stock
pinch of granulated sugar
1 large sprig of fresh mint
1 egg yolk
50ml/2fl oz single cream
salt and freshly ground
black pepper
• Put the peas in a large pan with
the stock, sugar, mint and a little
salt and pepper. Bring to the boil,
reduce the heat, cover and simmer
for 15 minutes.
• Discard the mint, then purée the
mixture in a blender or food
processor. Return to the heat.
• Blend the egg yolk with half the
cream and stir into the soup. Return
the soup to a clean pan and
reheat, but do not allow to boil.
• Taste and adjust the seasoning if
necessary. Serve garnished with
the remaining cream.
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