1 tbsp olive oil
1 clove garlic, sliced
200g frozen peas, ideally thawed
10 mint leaves
½ stock cube
225ml boiling water
1 tbsp crème friache or mascarpone
For the croutons
3 tbsp olive oil
1 flour tortilla
Mint leaves to serve
Heat the olive oil in a saucepan then add the garlic. Fry for 30 seconds before adding in the peas and mint leaves. Crumble in the stock cube then pour over the boiling water.
Gently boil everything for 3 minutes until the peas are tender, then remove from the heat.
Use a stick blender to blend the soup until smooth. Stir in the crème fraiche then season with salt and pepper. Add a little more water if it is too thick.
To make the croutons, heat the olive oil in frying pan. Add the clove of garlic to flavour the oil, then rip the tortilla in to bite sized pieces. Fry in batches, until crispy then use a slotted spoon to remove from the oil and drain on kitchen paper. Season with a little salt.
Serve the soup in warm bowls with a drizzle of olive oil and some of the croutons on top. Or chill in the fridge and serve cold.