Ingredients

• 1 tbsp butter
• ½ onion
• finely chopped
• 1 garlic clove
• chopped
• 100g/3½oz frozen peas
• 150ml/¼ pint vegetable stock
• handful fresh mint leaves
• chopped
• 2 tbsp double cream
• salt and freshly ground black pepper
• 2 slices crusty white bread
• 1 tbsp olive oil

Directions

• For the soup
• heat the butter in a saucepan and gently fry the onion until softened but not coloured. Add the garlic and cook for one minute.
• Add the peas and vegetable stock. Bring to the boil
• reduce the heat and simmer for 4-5 minutes.
• Add the mint and double cream and simmer until slightly thickened.
• Pour the mixture into a food processor
• season
• to taste
• with salt and freshly ground black pepper and blend until smooth.
• For the toast
• heat a griddle pan until hot. Drizzle the bread with olive oil and chargrill on both sides until crisp and toasted.
• To serve
• place the soup into a bowl with the toast alongside.