This spring-fresh soup is beautiful served hot or chilled -
refrigerate for a couple of hours or, even better, overnight so the
flavours develop further.
1½ tbspolive oil20 gmbutter1small onion, thinly sliced1garlic clove, finely chopped1 litre(4 cups) chicken or vegetable stock1 kgfrozen peas, defrosted1 bunch(about 300gm) spinach, trimmed½ cup(firmly packed) mint, plus extra (optional) to serve150 gmcrème fraîche, plus extra to serveFinelygrated rind and juice of 1 lemon
Heat oil and butter in a large saucepan over medium-high heat, add onion and garlic and sauté until tender (3-4 minutes). Add chicken stock, season to taste, bring to the boil and cook for 5 minutes for flavours to develop, then add peas and simmer until just tender (3-4 minutes). Remove from heat, take out about ½ cup of peas with a slotted spoon (reserve for garnish), then add spinach, mint, crème fraîche, rind and juice to remaining pea mixture. Blend with a hand-held blender until smooth, check seasoning and serve hot with a spoonful of crème fraîche, reserved peas and extra mint.