- 450g bag frozen peas
- 800ml hot water (straight from the kettle)
- 1 tbsp vegetable bouillon powder
- small handful of chopped fresh mint, to serve
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- cream, to serve
Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…
Tip the frozen peas into a blender and pour over the hot water from a kettle. Leave the peas to defrost, then reserve 1 tbsp peas. Add a handful mint and the vegetable bouillon powder to the rest. Blitz until smooth, then chill. Serve, drizzled with cream and scattered with some chopped mint and the reserved peas.
Make it with red veggies
Tip 500g chopped plum tomatoes into a blender with 2 deseeded and chopped red peppers, a garlic clove, a pinch sugar and 1 tbsp red wine vinegar. Blitz until smooth, then chill for at least 30 mins. Serve ladled into bowls, topped with a drizzle of oil and some torn basil.