Intravenous Pea & Mint Soup

You need:

• a big saucepan
  
• a hand blender

• 1oz butter
• 2 cloves garlic, chopped
• 800g frozen peas
• one small onion / half a large onion, coarsely chopped
• handful fresh mint leaves with the larger stalks removed
• 1L vegetable stock (use a good quality stock cube, not OXO)

METHOD

1. Melt butter in large pan.  
2. Add onion and garlic and fry until onion soft, but not brown.  
3. Add the peas and stir continuously.  You may need to add the peas in stages.  
   
4. Continue to cook until the mixture has warmed through.
5. Shred the mint leaves into pea mixture and stir through.  Immediately pour in stock.
6. Bring to the boil, then simmer for 10 minutes.
7. Blend the soup using the hand blender, reduce the heat and cook for a further two minutes.  
8. Season to taste and serve immediately with crusty bread and parmesan cheese.

CONCLUSION

• Goddamn.  That's some nice soup!