1 tbsp olive oil
6 large spring onions, washed and sliced
2 cloves of garlic, peeled and chopped
900ml/1½pt vegetable stock
675g/1½lb shelled fresh or frozen peas (1.8kg/4lb fresh peas in their pod)
1 round lettuce, washed and chopped
large handful freshly chopped mint
salt and freshly ground white pepper
To Serve:
4 tbsp lightly thickened double cream
fresh mint sprigs
Heat the oil in a large saucepan. Add the spring onions and garlic and gently cook for 5-7 minutes or until the spring onions are soft but not brown.
Pour in the stock and bring to the boil. Add the peas, bring back to the boil and reduce to simmering point. Stir in the lettuce and mint. Continue to cook for 2-3 minutes or until the peas are tender.
Blend the soup mixture in a liquidiser or hand blender until smooth. Season to taste. If using a liquidiser do not overfill your container and cool the soup mixture slightly before blending. Pour into a large bowl and allow to cool. Cover and chill for 4 hours or overnight.
To serve, spoon the soup into chilled soup bowls. Spoon a tablespoon of the cream into the soup and top with a sprig of mint before serving.
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