Ingredients:

700 ml/1¼ pints chicken stock

225g/8oz frozen peas

225g/8oz frozen broad beans

1 tbsp fresh mint, very finely chopped

1 x tub 150ml tub crème fraiche

Salt and freshly ground black pepper

 
 

AND THIS IS WHAT YOU DO…

1. In a large pan, bring the chicken stock to the boil.  Add the peas and beans.
   
   
2. Simmer for 5-8 minutes until the peas and beans are just cooked.
   
   
3. Remove the soup from the heat and allow to cool for a few minutes.
   
   
4. Whiz in a blender until smooth and push through a sieve into a rinsed out saucepan. 
   
   
5. If it is a little thick, add extra stock (or water|).
   
   
6. Reheat, stir in the crème fraiche and mint and then season to taste.
   
   
7. Garnish ideas, sweetcorn, pistachios, fresh herbs and a final swirl of crème fraiche.