Ingredients

Steps

• Melt butter in a saucepan and fry onion until softened.
• Add garlic and cook for one minute.
• Add 100g peas and 150ml vegetable stock to the pan.
• Simmer the mixture for 5 minutes after bringing to a boil.
• Stir in mint and cream then simmer until thickened.
• Blend the soup in a food processor until smooth and season with salt and pepper.
• Heat a griddle pan until hot.
• Drizzle bread with olive oil and toast both sides until crisp.
• Serve the hot soup in a bowl with the toast on the side.