Chilled Yorkshire Pea, Watercress and Mint Soup
- 700g fresh or frozen Yorkshire garden peas
- 1 medium potato, diced
- 65g watercress
- 25g fresh mint
- 1 bunch spring onions, finely chopped
- 2 tbsp dry white wine
- 25g butter
- 800ml hot vegetable stock
- Juice 1/2 lemon
- 1 packet blinis
- 1 packet smoked salmon
- Few sprigs watercress
- Creme fraiche
Melt the butter in a medium saucepan and cook the spring onions for a few minutes until soft. Now add the white wine, cook for 1 minute before adding the vegetable stock and diced potato, bring to the boil and cook for 5 minutes.
Next add the peas and cook for a further 2 minutes, then remove from the heat. Add the watercress, mint and lemon juice and carefully blend until smooth. For a smoother soup, pass the soup through a sieve. Season and leave to cool completely before popping in the fridge to chill.
To serve, divide between bowls and top with a dollop of crème fraiche and a little watercress. Place 3-4 smoked salmon blinis on the side and enjoy.