Spring pea and mint soup

• 30 g unsalted butter
• 3 medium shallotsthinly sliced
• 2 garlic clovesminced
• 600 g frozen peas
• 750 ml store-bought vegetable broth
• 20 g fresh mintleaves picked, plus extra for garnish
• 60 ml heavy creamplus extra for swirling
• 1 medium lemonjuiced
• 1 tsp kosher salt

1. 1

   Melt the butter in a Dutch oven over medium heat. Add the sliced shallots and a pinch of kosher salt. Cook, stirring occasionally, until the shallots are soft and translucent with no browning, about 4-5 minutes.

   Tip: Keeping the heat at medium prevents browning, which would dull the soup's bright green color.

2. 2

   Add the minced garlic and cook, stirring constantly, until fragrant and just softened, about 30 seconds.

3. 3

   Pour in the vegetable broth and bring to a simmer. Add the frozen peas and cook until they're heated through and tender, about 3-4 minutes. The broth should be gently bubbling and the peas will turn a vivid bright green.

   Tip: Don't overcook the peas — they go from vibrant to dull olive green quickly.

4. 4

   Remove the pot from the heat. Add the mint leaves and the heavy cream. Using an immersion blender, purée the soup directly in the pot until completely smooth and velvety, about 1-2 minutes. You shouldn't see any chunks or flecks.

   Tip: If you don't have an immersion blender, carefully transfer in batches to a countertop blender, filling only halfway and venting the lid.

5. 5

   Squeeze in the lemon juice and stir. Taste and season with kosher salt as needed — the lemon should brighten everything without tasting citrusy. Return the pot to low heat just to bring the soup back to a gentle steam if it's cooled down.

   Tip: Add the lemon juice a little at a time — you want brightness, not acidity.

6. 6

   Ladle the soup into bowls. Drizzle a small swirl of extra heavy cream over each portion and scatter a few small mint leaves on top.

   Tip: Keeps in the fridge for up to 3 days in an airtight container. Reheat gently over medium-low heat — boiling will dull the color. Freezes well for up to 2 months.

• Dutch oven (4-liter (4-quart))
• immersion blender
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.