Heat the olive oil and butter over moderate heat in a large saucepan. Add the shallots and garlic and cook, stirring occasionally for 7-10 minutes until they are soft. Then tumble in the peas and sauté slightly.
Add the broth to the saucepan and bring to a boil. Reduce the heat, add the mint and milk and/or cream, and simmer for 5-7 minutes until peas are tender.
Remove from the heat and allow cooling. Puree the soup in batches in a blender or food processor until very smooth. Season with salt and freshly ground black pepper. If the peas aren’t very sweet, stir in the sugar to taste.
Make lemon cream: Pour the heavy cream into a medium bowl and whip it to soft peaks with a whisk. Fold in the lemon zest and season to taste with salt and pepper.
Ladle the soup into serving bowls and top with a generous spoonful of the lemon cream and a mint sprig. Serve at lukewarm or at room temperature. If you choose to serve the soup cold, chill it in the fridge but take it out 15 minutes before you serve. Adjust the seasoning if necessary before serving.
* Make a mint and pod stock by pouring water into a large bowl or pan and add the fresh mint stalks and some dried mint and leave to steep for 20 minutes to half an hour. If you’re using fresh peas, pour the stock along with the mints and pea pods directly into a pan and boil for about 10–15 minutes and then strain into a pitcher.
0 servings
Serves 4-6