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2 tbsp olive oil, plus extra to drizzle

2 large shallots, peeled and finely chopped

sea salt and black pepper

500g frozen peas, thawed

about 600ml hot chicken stock (see page 243)

small bunch of mint, leaves only

Effortless to prepare, this vibrant soup makes a refreshing summer starter. If preferred, it can be served hot.

Heat the olive oil in a pan. Add the shallots, season and sweat over a medium heat, stirring occasionally, for 5–6 minutes until they begin to soften but not colour. Add the peas and pour in the stock; it should just cover the peas. Simmer for a few minutes until the peas are tender. Drop in the mint and immediately take off the heat.

Using a slotted spoon, take out a spoonful of peas for the garnish. In batches if necessary, blend the soup using a hand-held stick blender (or a regular blender) until smooth. Adjust the seasoning generously, as the flavours will be muted when cold. Pour into a bowl set over another bowl half-filled with ice to cool quickly, stirring occasionally. Chill for at least 2 hours before serving, topped with the reserved peas and a grinding of pepper.