Ingredients 800ml Water 1 Garlic Clove 2 Large Mint Sprigs 150ml Extra-Virgin Olive Oil 500g Frozen Peas Sea Salt and Black Pepper
Bring the water to the boil in a pan. Finely chop the garlic and coarsely chop the mint leaves. Heat about a quarter of the olive oil in a large-sized saucepan over a medium heat add the garlic and sweat it for 1–2 minutes. Add the peas (still frozen if you wish) and chopped mint leaves and season with a few pinches of salt and a few turns of pepper. Pour in the boiling water. Bring to the boil for 2–3 minutes. Turn off the heat and pour in the rest of the extra-virgin olive oil. With a stick blender, purée the soup to the finest consistency.
Taste, taste, taste. Divide the hot pea soup into four bowls and serve.