1.5 kg frozen peas (or fresh peas, or half and half)
1 large bunch fresh mint, plus extra leaves to garnish
1 litre boiling water
4 tsp low-fat crème fraiche
sea salt and ground black pepper to taste
4 rashers lean bacon, grilled and cut into small pieces or 65g crumbled goat’s cheese, to serve (optional).
Put the peas and mint into a large pan and add the water. Bring to the boil, then simmer for 3 minutes. Strain off most of the liquid and retain it, then blend the peas and mint until you have a smooth puree.
Gradually add some of the liquid back into the pan until you achieve the desired consistency. Return to the pan and gently bring to the boil. Season to taste.
When ready to serve, swirl 1 tsp crème fraiche into each bowl of soup and add a mint leaf. Serve the soup with the crispy bacon or crumbled goat’s cheese over the top.