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