This dish is so simple that I hesitate to call it a recipe. But it was a delightful fresh spring soup, full of flavour and the promise of warm sunny days to come. All you need to do is the following: take a box of frozen peas (you could use fresh ones if you can find 500g of them) and put them in 6-8 cups or a little over a liter of light chicken or vegetable stock; add a handful of chopped mint leaves and simmer until the peas are tender; purée with an immersion blender or a other apparatus and serve with a drizzle of cream and a buttered piece of crusty bread.
You need the broth to add a slight depth to the flavour but not too strong as you don't want to overpower the delicate peas. The same is true with the mint: go easy as you can always add more later. I'm not sure which was better: the hot soup I served at dinner to help my spouse fight off a summer cold or the cold bowl I had for lunch the next day. Certainly after many years of experimenting with cold cucumber soup I have to say this is much more flavourful. When you want a cold summer soup but aren't in the mood for the fireworks of a gazpacho, this is the one. Cold, green, healthy and elegantly delicate!