Ingredients

• 1 tbsp olive oil
• ½ onion
• chopped
• 1 garlic clove
• crushed to a paste in a mortar and pestle
• 100g/3½ oz fresh peas
• 400ml/14fl oz chicken or vegetable stock
• 2 tbsp chopped fresh mint
• 3 tbsp double cream
• salt and freshly ground black pepper
• 3 tbsp white wine vinegar
• 1 free-range egg

Directions

• For the soup
• heat the olive oil in a pan and gently fry the onion and garlic for 3-4 minutes
• or until softened. Add the peas and stock and leave to simmer for 4-5 minutes
• or until the peas are tender.
• Stir in the mint and cream and season
• to taste
• with salt and freshly ground black pepper. Using a stick blender
• process the soup until smooth. Keep warm.
• For the soft poached egg
• bring a pan of water to the boil
• then add the vinegar and reduce to a gentle simmer. Crack the egg into a bowl. Using a ladle
• swirl the water in the pan to create a whirlpool
• then carefully pour the egg into the centre of the whirlpool. Poach for 2-3 minutes
• or until the whites are just set
• then remove with a slotted spoon and drain on kitchen paper.
• To serve
• spoon the soup into a bowl and top with the poached egg.