2 shallots, finely chopped
350ml chicken stock or vegetable stock
150ml double cream
salt and freshly ground black pepper
1 lime, zest only
2 tbsp mint, finely chopped
Heat a pan until hot, then add butter and shallots and fry over a low heat for 2-3 minutes, until shallots have softened but not coloured.
Add peas and stock and bring to the boil. Reduce heat and simmer for 2-3 minutes.
Allow the soup to cool for a few minutes, then pour into a food processor and blend to a smooth purée. Return the soup to the saucepan.
Add 110ml of cream, and season well with salt and freshly ground black pepper.
Place the remaining cream into a bowl and whisk until soft peaks form when the whisk is removed.
Fold in the lime zest and mint.
Spoon the soup into serving bowls and add a spoonful of the lime and mint cream to the middle.