Ivan and Cully made this soup and two others (carrot and parsnip) for a starter at a charity dinner party they hosted on St Patrick’s Day. They presented the three soup in shot glasses so that it represented the three colours of the Irish flag.
- Melt the butter, add the onions and cover with a butter wrapper to sweat until translucent about 10 minutes.
- Add 250g of the defrosted peas and continue to cook for two minutes, slowly add your hot vegetable stock and cook until peas are tender, about five minutes.
- Take off the heat and add the rest of your defrosted peas, liquidise and then pass through a sieve for that lovely silky texture.
- Pop into the fridge to chill and serve with chopped mint on top.