1 tbspolive oil3golden shallots, finely chopped2garlic cloves, finely chopped600 gmfrozen peas, defrosted1 cup(loosely packed) mint leaves80 gm(1/3 cup) crème fraîche12small green prawns, peeled, cleaned and halved lengthways
Heat oil in a saucepan, add shallot and garlic, cook over medium heat until soft (2-3 minutes). Add 500ml water, bring to boil, add peas and mint, remove from heat. Add crème fraîche. Blend with a hand-held blender until smooth, strain through a fine sieve. Season to taste, refrigerate until chilled (1-1½ hours).
Meanwhile, bring a saucepan of salted water to boil, add prawns and cook until pink (2-3 minutes). Transfer with a slotted spoon to a bowl of iced water, drain and set aside.
Divide prawns among eight 100ml-capacity cups, pour over soup and serve immediately.