Serve this tasty chilled mint and pea soup with a dollop of mascarpone and a sprig of mint as the perfect start to a summer lunch


  • 4T butter
  • 1 onion, chopped
  • 1T sugar
  • 1 potato, cut into cubes
  • 750ml chicken or
  • vegetable stock
  • 250g spinach
  • 250g frozen peas
  • salt and pepper, to taste
  • 1 bunch fresh mint, chopped


  • mascarpone
  • fresh mint


  1. In a large pot, melt the butter and fry the onion for 5 minutes.
  2. Add the sugar and the potato and pour in the stock.
  3. Bring to the boil and add the spinach and peas. Reduce the heat, season with salt and pepper and simmer for 20 minutes.
  4. Add the mint and simmer for a further 5 minutes. Remove from the heat and blend until smooth. Adjust the seasoning, if necessary.
  5. Cool completely then chill in the fridge.
  6. Serve chilled with a dollop of mascarpone and a sprig of mint.

(Serves 6)