A beautiful chilled summery soup recipe, ideal to kick-start a dinner party or to have as a canapé, with a fresh, tangy pea hummus dip on the side.
- 1 x 700g bag petits pois
- 500ml (18fl oz) vegetable stock
- 5 sprigs mint, leaves picked, plus extra leaves to garnish
- juice ½ lemon
- 2tbsp yogurt or crème fraîche for the hummus
- 1tbsp Greek yogurt
Place the peas in a saucepan with the boiling stock and cook for 2 to 3 minutes, until the peas are a vibrant green and just cooked. Add the mint leaves, lemon juice, the yogurt or crème fraîche and seasoning, and transfer - in batches - to a blender. Blend for about 20 seconds and then push through a fine sieve. Don't force the purée, though. You should be left with a very smooth liquid, plus a fairly large amount of rough pea purée in the sieve.
Leave both the soup and the purée in the fridge to chill and, when cold, mix the purée with the Greek yogurt and season to taste to make the "hummus". Place in bowls and top with mint sprigs.
Taste the soup and adjust the seasoning accordingly. Serve either in shot glasses as canapés, or in shallow bowls with a drizzle of double cream as a starter, with the purée on the side and some breadsticks to dip in. The purée will keep in the fridge for up to 3 days; the soup can be frozen for up to 1 month.