quick and simple mint and pea soup

serves 6, prep 10 mins, cook 10 mins

Lindsey Bareham

Frozen peas make superb quick soups. This one is flavoured with bottled mint sauce and enriched with cream

If cream is off radar at the moment, add extra stock or milk. Good with parmesan-dusted, flash-grilled croutons or bruschetta.

900g frozen petits pois
900ml chicken stock (2 cubes)
1 tsp concentrated mint sauce
275ml single cream

Cook the peas in the stock, covered, with a pinch of salt. Add the mint then liquidize in batches. Pass through a sieve into a clean pan, pushing as much through as possible. Reheat with most of the cream, taste and adjust the seasoning. Serve with a swirl of cream.