Chilled Pea, Pear and Cucumber Soup

1. 1

   Melt the butter in a roomy pan and add the onion.

2. 2

   Allow to stew quietly for 5 minutes or so and then add the cucumber.

3. 3

   Stir in and cook both until limp and tender.

4. 4

   Tip in the peas and stock and bring to a boil.

5. 5

   Skim off any resultant scum that forms on the surface, season, and simmer for 20 minutes.

6. 6

   Puree with the pears in a blender and then pass through a sieve into a bowl.

7. 7

   Allow to cool to room temperature and then stir in the cream.

8. 8

   Adjust the seasoning once more if necessary and place in the fridge, covered, until really cold; there is nothing worse than a tepid cold soup.

9. 9

   Ladle into chilled soup bowls and sprinkle with mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.