As English as English could be. Reminds me of Wimbledon and lazy afternoons.
- Olive oil
- 3 scallions, chopped
- 3 cups of frozen peas
- 1 quart of vegetable or chicken stock
- A good handful of fresh mint, chopped, plus extra to garnish
- Salt and pepper
- 1 tablespoon of creme fraiche
In a medium-sized saucepan, heat 1 tablespoon of olive oil and sauté the scallions for about 3 minutes. Add the peas and coat them in the oil, stirring. Add the stock and mint and cook for about 10-15 minutes. Transfer to a blender and whiz in batches if the blender isn’t big enough.
Cool in the fridge, season and whirl in the creme fraiche. Serve with a bit more mint chopped on top.
This recipe serves 4, and includes 1/8 teaspoon of added salt per serving.