Chilled Pea Soup With Crostini - cooking recipe

Ingredients

300 g frozen peas
3-4 tbsp olive oil
1 medium onion, diced
100 g potatoes, peeled and chopped
500 ml vegetable stock
300 ml buttermilk
5 stems mint, chopped + some leaves for decoration
4-6 None thin slices baguette
1 clove garlic, finely diced
2 tbsp rosemary
100 g sour cream
3-4 tbsp whipping cream

Preparation

Preheat oven to 400\u00b0F. Place 4 - 10 oz serving glasses in the freezer. Cook the peas in boiling salted water for about 2 mins then drain and set aside to cool.
Heat 1 tbsp oil in a saucepan and saute the onions and potato for 2-3 mins. Add the stock, cover and simmer for about 20 mins. Puree until smooth, cover and set aside to cool. Add the peas, buttermilk and mint to the cooled soup and puree again until smooth.
For the crostini, place the sliced bread on a baking sheet and drizzle with 2-3 tbsp olive oil. Sprinkle with garlic and rosemary and bake for 5-10 mins until golden brown.
Meanwhile, whip the sour cream and heavy cream until smooth and season to taste with salt and sugar. Serve the soup in the frozen glasses with a dollop of whipped cream on top, a mint leaf to decorate and the crostini on the side.