| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 800 g frozen peas
- 2 tbsp sherry vinegar
- 2 chicken stock cubes
- 1 small bunch of fresh mint
- 150 ml double cream
- drizzle of olive oil
- 1 pinch of salt
- 1 pinch of freshly ground pepper
Ingredients
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Instructions
- Add to a saucepan frozen peas, sherry vinegar and chicken stock cubes.
- Remove the mint leaves from the stalks and add to the saucepan with 800ml of boiling water. Season with salt and pepper and stir. Bring to the boil for 5 mins then remove from the heat.
- Add the double cream and blitz with a handheld blender. Serve, drizzle with olive oil and enjoy