Minted Pea Soup is a traditional English Spring soup.  Think Ascot Races, Wimbledon Tennis and Henley Regatta, it's just part of British life.  The beauty of it is, you really don't need fresh peas, a bag of frozen will do fine.  It's such a lovely fresh, pretty, spring like green and of course it's good for you.  You can serve this chilled in the mid summer heat, or hot while there's still a nip in the air.

Here's what you'll need:

1 tablespoon of olive oil
1 tablespoon of unsalted butter
1 onion, diced
2 cloves of garlic, minced
1 handful of baby new potatoes
1 handful of chopped fresh mint
32 oz of organic chicken stock
1, 15 oz bag of frozen peas
salt and pepper
heavy cream for serving (optional)

In a large pan heat the olive oil and butter.  Add the onion and saute gently for 8 minutes, make sure it doesn't burn.  Add the garlic and cook for a further 2 minutes.

Add the potatoes, mint, salt and pepper, stir well, saute for about 5 minutes.

Add the stock, bring to the boil, turn down to a simmer and partially cover the pot.  Simmer until the potatoes are tender.

Add the frozen peas and cook until tender and bright green.

Remove from heat and allow to cool a little before you blend.

In batches blend the soup until smooth.  Return to the pot, if the soup is too thick, thin it with a little more chicken stock. Add the tablespoon of heavy cream if using. 

Check seasonings and serve with a sprig of fresh mint as garnish.