Serves 4 as a starter
Preparation time: 10 minutes plus several hours chilling
Cooking time: 17 minutes


25g butter
1 onion, finely chopped
400g podded peas
600ml vegetable or chicken stock
75g mascarpone (plus extra for serving - optional)
2 tablespoons chopped mint leaves, plus extra leaves for garnishing
2 teaspoons lemon juice
Salt and pepper
Ice cubes, to serve


1. Heat the butter in a large, heavy-based saucepan. Add the onion and cook over gentle heat for about 10 minutes until soft but not coloured. Add the peas and the stock, bring to the boil, lower the heat and simmer for another 7 minutes.

2. Reserve a few whole peas for garnishing, then puree the soup in a blender or food processor (you may need to do this in batches). Transfer the soup to a clean bowl. Whisk in the mascarpone, then add the mint and lemon juice. Add salt and pepper to taste. Allow the soup to cool, then cover and chill in the refrigerator for several hours.

3. To serve, put 2 or 3 ice cubes in individual bowls, ladle the chilled soup over and garnish with the reserved peas, mint leaves and a dollop of mascarpone (optional).

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