Ingredients

Steps

• Heat olive oil in a pan and fry chopped onion and garlic for 4 minutes until softened.
• Add 100g of peas and 400ml of stock then simmer for 5 minutes until peas are tender.
• Stir in chopped mint and double cream then season with salt and pepper.
• Process the soup with a stick blender until smooth and keep warm.
• Boil a pan of water with vinegar then reduce to a simmer.
• Create a whirlpool in the water and carefully drop in the cracked egg.
• Poach the egg for 3 minutes until whites are set then drain on kitchen paper.
• Serve the soup in a bowl topped with the poached egg.