1 litre water
Large handful fresh mint leaves
500g fresh peas
Salt and freshly ground black pepper
200ml crème fraîche (sour cream)
Bring the water to the boil in a large pan and add a generous pinch of salt. Add the mint leaves and bring the liquid back to the boil. Add the peas and cook for 2-3 minutes, until the peas are just tender and bright green. Strain the mint and peas, reserving the cooking liquid, and transfer the peas and mint to a food processor. Allow to cool for 3-4 minutes.
Add just enough of the cooking liquid to cover the peas and mint, then blend for 1-2 minutes, to create a smooth, bright green purée. Season, to taste, with salt and freshly ground black pepper and add a generous drizzle of olive oil. Add 140ml of the crème fraîche to the pea and mint purée and pulse in the blender for a few seconds, until combined. To serve, pour equal amounts of the soup into four warmed bowls. Add a neat tablespoon of crème fraîche into the centre of each bowl.