Pea and mint soup recipe
 This minty pea soup is as fresh and easy as it gets and tastes wonderful when served with crisp Parma ham or bacon. 1 litre/1 pint 15fl oz watersaltlarge handful fresh mint, leaves only500g/1lb 2oz fresh peas (shelled weight)salt and freshly ground black pepperdrizzle olive oil200ml/7fl oz crème fraîche4 slices Parma ham, fried or grilled until crisp (optional), to serve 1 litre/1 pint 15fl oz water salt large handful fresh mint, leaves only 500g/1lb 2oz fresh peas (shelled weight) salt and freshly ground black pepper drizzle olive oil 200ml/7fl oz crème fraîche 4 slices Parma ham, fried or grilled until crisp (optional), to serve Method Bring the water to the boil in a large pan and add a generous pinch of salt. Add the mint leaves and bring the liquid back to the boil. Add the peas and cook for 2-3 minutes, until the peas are just tender and bright green.Strain the mint and peas, reserving the cooking liquid, and transfer the peas and mint to a food processor. Allow to cool for 3-4 minutes. Add just enough of the cooking liquid to cover the peas and mint, then blend for 1-2 minutes, to create a smooth, bright green purée.Season, to taste, with salt and freshly ground black pepper and add a generous drizzle of olive oil. Add 140ml/4½fl oz of the crème fraîche to the pea and mint purée and pulse in the blender for a few seconds, until combined.To serve, pour equal amounts of the soup into four warmed bowls. Add a neat tablespoon of crème fraîche into the centre of each and, if you wish, garnish with the crisp Parma ham. Bring the water to the boil in a large pan and add a generous pinch of salt. Bring the water to the boil in a large pan and add a generous pinch of salt. Add the mint leaves and bring the liquid back to the boil. Add the mint leaves and bring the liquid back to the boil. Add the peas and cook for 2-3 minutes, until the peas are just tender and bright green. Add the peas and cook for 2-3 minutes, until the peas are just tender and bright green. Strain the mint and peas, reserving the cooking liquid, and transfer the peas and mint to a food processor. Allow to cool for 3-4 minutes. Strain the mint and peas, reserving the cooking liquid, and transfer the peas and mint to a food processor. Allow to cool for 3-4 minutes. Add just enough of the cooking liquid to cover the peas and mint, then blend for 1-2 minutes, to create a smooth, bright green purée. Add just enough of the cooking liquid to cover the peas and mint, then blend for 1-2 minutes, to create a smooth, bright green purée. Season, to taste, with salt and freshly ground black pepper and add a generous drizzle of olive oil. Season, to taste, with salt and freshly ground black pepper and add a generous drizzle of olive oil. Add 140ml/4½fl oz of the crème fraîche to the pea and mint purée and pulse in the blender for a few seconds, until combined. Add 140ml/4½fl oz of the crème fraîche to the pea and mint purée and pulse in the blender for a few seconds, until combined. To serve, pour equal amounts of the soup into four warmed bowls. Add a neat tablespoon of crème fraîche into the centre of each and, if you wish, garnish with the crisp Parma ham. To serve, pour equal amounts of the soup into four warmed bowls. Add a neat tablespoon of crème fraîche into the centre of each and, if you wish, garnish with the crisp Parma ham. Recipe tips Frozen peas can be used if fresh aren't easily available.