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.
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