Head chef Nick Bennett

Restaurant 56,

The Sudbury Hotel

56 London Street, Faringdon, Oxfordshire SN7 7AA
01367 241272

Ingredients:

700g frozen peas 2 banana shallot finely sliced 1 clove of garlic sliced small bunch of fresh mint, chopped 1 pint cream 1 pint chicken stock

Method:

Saute shallots, garlic and mint until soft.

Add salt and pepper. Add the cream and stock and bring to a boil.

When boiling, add the peas. Re-simmer and remove from the heat once the peas are cooked.

Reserve some of the liquid before blitzing.

Blitz until smooth, adding more reserved liquid if you like a thinner soup.

Delicious served with some fresh peas, asparagus and broad beans.