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Place the chicken stock in a pan and add the roughly-chopped shallot, the peas, sugar and a pinch of salt. Bring to the boil and cook for about 10 min. Drain and reserve half the cooking liquid.
Blend in the bowl fitted with the metal blade, gradually adding the cooking liquid through the feed tube.
Next add the cream. The soup should be perfectly smooth. Season with salt and pepper.
Pour into the cups, snip the mint leaves over the top and serve immediately.
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Preparation : 10 min
Cooking : 10 min
Ingredients
(for 4 serves) 250 g (9 oz) frozen peas
1 shallot
25 cl (9 fl oz) chicken stock
100 g (4 oz) single cream
1 sugar lump
4 fresh mint leaves
salt and pepper |
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