Ingredients

• 25g/1oz butter
• 2 banana shallots
• finely chopped
• 400g/14oz peas
• 350ml/12fl oz chicken stock or vegetable stock
• 150ml/5fl oz double cream
• salt and freshly ground black pepper
• 1 lime
• zest only
• 2 tbsp mint
• finely chopped

Directions

• Heat a pan until hot
• then add the butter and shallots and fry over a low heat for 2-3 minutes
• until the shallots have softened but not coloured.
• Add the peas and stock and bring to the boil. Reduce the heat and simmer for 2-3 minutes.
• Allow the soup to cool for a few minutes
• then carefully pour into a food processor and blend to a smooth purée. Return the soup to the saucepan.
• Add 110ml/4fl oz of the cream
• and season well with salt and freshly ground black pepper.
• Place the remaining cream into a bowl and whisk until soft peaks form when the whisk is removed.
• Fold in the lime zest and mint.
• Spoon the soup into serving bowls and add a spoonful of the lime and mint cream to the middle.