Ingredients

• 1 litre/1 pint 15fl oz water
• salt
• large handful fresh mint
• leaves only
• 500g/1lb 2oz fresh peas (shelled weight)
• salt and freshly ground black pepper
• drizzle olive oil
• 200ml/7fl oz crème fraîche
• 4 slices Parma ham
• fried or grilled until crisp (optional)
• to serve

Directions

• Bring the water to the boil in a large pan and add a generous pinch of salt.
• Add the mint leaves and bring the liquid back to the boil.
• Add the peas and cook for 2-3 minutes
• until the peas are just tender and bright green.
• Strain the mint and peas
• reserving the cooking liquid
• and transfer the peas and mint to a food processor. Allow to cool for 3-4 minutes.
• Add just enough of the cooking liquid to cover the peas and mint
• then blend for 1-2 minutes
• to create a smooth
• bright green purée.
• Season
• to taste
• with salt and freshly ground black pepper and add a generous drizzle of olive oil.
• Add 140ml/4½fl oz of the crème fraîche to the pea and mint purée and pulse in the blender for a few seconds
• until combined.
• To serve
• pour equal amounts of the soup into four warmed bowls. Add a neat tablespoon of crème fraîche into the centre of each and
• if you wish
• garnish with the crisp Parma ham.