Cream of Minted Pea and Sprout Soup

Tip the Peas into a large saucepan. Chop up the Sprouts and add to the pot. Pour in just enough water to cover them plus about 2 cms on top. Bring to the boil.

Meanwhile, wash the Mint leaves and add to the pot, while, along with the minced Garlic. Simmer for about 10-15 minutes until everything is cooked and soft.

Carefully drain off most of the water. Add the cream, stir well, then put back on the heat, and bring up to bubbling. Cook for a further 5-10 minutes. Then using a hand liquidiser, blitz into smooth soup! Serve hot and Enjoy, with bread!