Chilled Minted Pea Soup with Buttermilk

1. Vegetable Prep

Begin by preparing your vegetables. Chop the spring onions, dice the potato, and crush the garlic clove. Set aside.

2. Soup Base Simmer

Place the prepared spring onions, potato, and garlic into a large pan. Pour in the stock and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes, or until the potato is very tender.

3. Pea Blanching

While the base simmers, blanch 3 tablespoons of shelled peas in boiling water for 2-3 minutes. Drain the peas and then immerse them in a bowl of cold water to stop the cooking process. Set aside for garnish.

4. Pea Infusion

Add the remaining shelled peas to the pan and continue to simmer for 5 minutes—take care not to overcook to preserve the peas' vibrant flavor.

5. Minty Puree

Stir in the chopped fresh mint, caster sugar, and lemon or lime juice. Allow the mixture to cool slightly, then transfer to a food processor or blender and blend until smooth or to your desired consistency.

6. Creamy Blend

Mix in half of the buttermilk or soured cream, then season the soup with salt and pepper to taste.

7. Chilled Serve

For a cold soup, allow the mixture to cool quickly, then refrigerate. Before serving, you may need to thin the soup with additional stock as it will thicken upon cooling.

8. Heated Serve

To serve hot, pour the soup back into a clean pan and reheat gently. Be careful not to boil to prevent the dairy from curdling.

9. Garnish and Serve

Ladle the soup into bowls. Drizzle with the remaining buttermilk or soured cream and sprinkle with the blanched peas reserved for garnish.