Chilled Pea And Mint Soup - cooking recipe

Ingredients

1 None vegetable bouillon cube
1 lb fresh peas, shelled
1/2 oz fresh mint
3/4 cup heavy cream, whipped and chilled
1 pinch cayenne pepper

Preparation

In a saucepan, bring 3 cups water to a boil. Add the bouillon cube and stir until dissolved. Add the peas and simmer for 15 mins. Drain, reserving the stock.
Place the peas and mint in a blender and puree, gradually adding stock until you have a thick, smooth liquid. Cover and allow to cool.
Season the cream with salt and black pepper. Spoon the peas into glasses and drop the whipped cream on top. Sprinkle with cayenne pepper.