Pea and mint soup recipe

Ingredients

• 50 g butter
• 3 large onions, chopped
• 4 sticks celery, chopped
• 1/2 tsp black peppercorns
• 1 large potato, chopped
• 500 g bag frozen peas
• 1 1/5 litres vegetable stock
• Fresh mint, chopped
• Double cream, to taste

Method

1. Melt the butter in a large saucepan. Add the onions, celery and peppercorns and cook gently until the vegetables have softened.
2. Stir in the potato and peas, pour in the vegetable stock and simmer for 20 minutes.
3. Add the chopped mint and enough double cream to suit the desired richness.
4. Blend the soup until smooth and serve it hot in warmed bowls.