Pea and Mint soup is a real favourite of mine and it's perfect for lunch on a winters day.
Use frozen peas for this recipe as they're more nutritious than fresh ones as they're frozen shortly of being picked retaining all their nutrients and flavour.
Pea and mint soup recipe: -
Prep time: 5 minutes - Cooking time: 13 minutes
Serves 3
1 lb(450g) frozen garden peas 1 medium onion, sliced 1 clove of garlic, chopped 1 tbsp of olive oil 10-12 fresh mint leaves 1½ (30fl-oz) pints of chicken stock ½ green chilli, seeds removed and chopped Sea salt & freshly ground pepper
First take a saucepan preferably one with a thick bottom and place it over a low light, add the tablespoon of olive oil and gently heat it through.
Then add the onion, garlic and chilli and sweat them with the lid on for 5-6 minutes until soft; check occasionally to make sure that the veg isn't colouring.
Next add the hot stock and the peas. Bring to the boil and season well, then reduce the heat to low and simmer half covered for 5 minutes.
Then take off the heat and allow the soup to cool considerably for a few minutes prior to putting it in the food processor.
Place the mint leaves in the bottom of a food processor then carefully pour in the soup. Pulse in short bursts until you can see the texture you desire, ensure that you don't over-blend the soup as you don't want a totally smooth texture: I usually count to 8 to get the texture I like.
Return the soup to a clean pan and warm it through. If required alter the seasoning. Then serve your pea & mint soup with sliced French bread.
Safety advice:
It’s advisable to allow soup to cool considerably before blending it in a food processor. When the liquid has cooled for a few minutes
it can be blended in batches. It’s advisable not to fill the food processor above halfway when doing this.
First take a saucepan preferably one with a thick bottom and place it over a low light, add the tablespoon of olive oil and gently heat it through. 
