Ingredients

Steps

• Fry the butter and shallots in a hot pan over low heat for 3 minutes until soft.
• Add the peas and stock, bring to the boil, then simmer for 3 minutes.
• Cool the soup slightly and blend in a food processor until smooth.
• Return the soup to the pan, stir in 110ml of cream, and season with salt and pepper.
• Whisk the remaining cream in a bowl until soft peaks form.
• Fold the lime zest and chopped mint into the whipped cream.
• Serve the soup in bowls topped with a spoonful of the mint cream.