Pea, apple and mint soup

Method

1. Melt the butter in a saucepan and add the onions. Fry for 5 minutes, stirring occasionally.

2. Add the chopped apple and cook for a further 2 minutes.

3. Stir in the curry powder, peas and stock.

4. Stir in half of the mint and season with salt and pepper. Cover the pan and simmer gently for 20 minutes.

5. Remove the pan from the heat and leave the soup to cool.

6. Add the remaining mint to the cooled soup, transfer to a blender and liquidize. For a really velvety texture, pour the liquidized soup through a sieve.

7. Serve the soup chilled or reheat gently to serve hot. Garnish with thinly sliced apples that have been lightly brushed with lemon juice.

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Ingredients

For the soup

50g Butter
3 Onions, chopped
2 eating apples, chopped
1 tsp curry powder
500g peas
1.2 litres good chicken stock, or vegetable stock
2 handfuls Mint, chopped
freshly ground salt and pepper

To garnish

1 apple, thinly sliced
squeeze lemon juice

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