“This week’s recipe is perfect for these hot spring nights we’ve been having. It’s a refreshing soup that can be served warm or at room temperature and a cinch to make for a simple first course. The combination of this season’s fresh ingredients with a cooling blast of mint makes this a fab choice going into the heat of the summer too.” − says Claire Matern of www.acheesemongersdaughter.com

Spring Onion and Mint Soup

1 tbsp olive oil
piece of butter
5 spring onions (scallions), sliced
1 potato, cut into small cubes
4 1/2 cups/1L hot vegetable stock
4 cups/900g peas (fresh or frozen)
a handful of mint, leaves picked, plus a few extra to serve
parmesan, grated (for garnish)

Heat the olive oil and butter in a heavy based sauce pan.
When foaming, add the scallions and potato.
Fry, without browning, for about 5 minutes before adding the stock.
Bring everything to a boil and then reduce the heat and simmer for about 10 mins or until the potato is tender.
Stir in the peas, bring to a boil again, and then reduce again for about 3 minutes.
Transfer everything into a blender or food processor, add the mint leaves and pulse until smooth.
Serve warm or at room temperature with a drizzle of a fruity oil olive, additional mint leaves (optional) and grated Parmesan as a garnish

* For more great recipes by Claire please go to www.acheesemongersdaughter.com