Puree of green pea with mint cream

Ingredients

Butter                                               10g

Onions, small dice                      25g

Chicken stock                               600ml

Peas, fresh or frozen                  400g

Salt                                                    to taste

White pepper                                  to taste

Heavy cream                                   50ml

Garnish

Heavy cream                                   25ml

Mint leaves finely shredded    10g

Method

1. Heat the butter in a heavy sauce pot over moderately low heat.

2. Add the onions and sweat them without letting them brown.

3. Add the stock and bring to a boil.

4. Add the peas. Simmer until the peas are soft, about 5 minutes.

5. Pass the soup through a food mill or purée with an immersion blender.

6. Return the stock to a simmer. Add additional stock if necessary to bring to a proper consistency.

7. Adjust the seasoning.

8. At service time, heat the heavy cream and stir into the soup.

9. Whip the cream until it forms soft peaks. Fold in the shredded mint leaves.

10. Immediately before serving, place 1 tbsp mint cream on top of each portion.