FEATURE RECIPE
Chilled pea, mint and lemon soup

Chilled pea, mint and lemon soup

Serves 6



2 tbsp   olive oil, plus extra to serve
3   golden shallots, finely chopped
600 ml   chicken or vegetable stock
600 gm   frozen peas
½ cup (loosely packed)   mint leaves, plus extra to serve
2   lemons, juice only
To serve:   crème fraîche


1 Heat oil in a saucepan over medium-high heat, add shallot and cook for 5 minutes or until soft. Add stock, bring just to the boil, remove from heat, add peas and stand for 5 minutes.
2 Process pea mixture in a food processor with mint until smooth, add lemon juice, season to taste with sea salt and freshly ground black pepper and refrigerate for 3 hours or until chilled. To serve, ladle soup into bowls, top with a dollop of crème fraîche, drizzle with olive oil and scatter with mint.


RECIPE Gourmet Food Team PHOTOGRAPHY Chris Court STYLING Emma Knowles


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