Serves 4
Its thickening of ground almonds makes it substantial and creamy, as well as giving a depth of flavour usually supplied by onions. As it is it makes a good lunch, or leave out the cheese to serve it as a first course. If you make the soup with frozen peas, then use petits pois, and also a packet or two of sugar snap peas. Cook the sugar snap peas whole in the stock for three or four minutes before adding the frozen peas.
500 g (1 lb 2 oz) peas (shelled weight)
600 ml (1 pint) vegetable stock
75 g (3 oz) ground almonds
small carton single cream
50 g (2 oz) parmesan cheese, grated
a few mint leaves
1. Put the peas in the saucepan with the stock and almonds, bring to the boil and simmer until the peas are tender.
2. Remove a spoonful of peas for garnish.
3. Liquidize the rest of the peas, the stock and most of the cream.
4. Rub the puree through a sieve and return to the pan.
5. Heat gently, without boiling, and serve sprinkled with the whole peas, grated cheese, a mint leaf and a spoonful of cream.
