250g (9oz) frozen peas, such as
petit pois
450ml (15fl oz) hot vegetable stock
handful of mint leaves, roughly chopped
a few thyme stalks, leaves picked
salt and freshly ground black pepper
1–2 tbsp crème fraîche (optional)
pinch of freshly grated nutmeg
METHOD
Put the peas in a bowl, pour over boiling water, and leave to stand for about 5 minutes. Drain.
Using a blender, process the peas, stock, and herbs until smooth and combined. You may have to do this in batches. Add more stock if the soup is too thick. Season well with salt and pepper, and process again.
To serve, stir through the crème fraîche (if using), and top with a pinch of nutmeg. This soup can be served hot or cold.
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