Ivan and Cully made this soup and two others (carrot and parsnip) for a starter at a charity dinner party they hosted on St Patrick’s Day. They presented the three soup in shot glasses so that it represented the three colours of the Irish flag.

50g butter

150g onions, chopped

500g peas defrosted, if using frozen peas (we do)

1 litre of vegetable stock

Chopped fresh mint for garnish

Melt the butter, add the onions and cover with a butter wrapper to sweat until transulcent about 10 minutes.  Add 250g of the defrosted peas and continue to cook for two minutes, slowly add your hot vegetable stock and cook until peas are tender, about five minutes.  Take off the heat and add the rest of your defrosted peas, liquidise and then pass through a sieve for that lovely silky texture.  Pop into the fridge to chill and serve  with chopped mint on top.