Garnish - You can use anything you like, but here's a few bits I used...
Toasted almond flakes
1 Handful of diced chorizo
1 Handful of capers
A drizzle of extra virgin olive oil
A squeeze of lemon juice
Ingredients - (Serves 2-3, cost peanuts!)
400g Frozen Peas
450ml Chicken stock
1 Bunch fresh mint
4 Large cloves of garlic
Wrap your garlic cloves in some tin foil and roast in the oven for 8-10 minutes. When cooked the the centre of the garlic should become soft and sweet.
Gently boil your peas until they begin to rise to the surface. Once they begin to rise, drain in a colander and rinse under cold water to stop them cooking.
Next, add your peas, peeled garlic, lemon juice, roughly chopped mint (remove the thick stalks) and chicken stock to a food processor. Season generously with salt and pepper.
Blitz the mixture until you have a smooth soup speckled wth vibrant dark green mint. You can store this soup in the fridge and warm when you need it.
Dice some chorizo and lightly fry until it turns crispy around the edges.
Toast some almond flakes in a dry frying pan until they turn golden brown.
Scatter the chorizo, almonds, capers and a couple of mint leaves over the top of your hot soup, then finish with a drizzle of olive oil, a squeeze of lemon and a final sprinkle of sea salt. Easy peasy x