Chilled pea soup

Chilled pea soup


ingredients
1 large fennel bulb, coarsely chopped
275g/10oz frozen peas, thawed 75ml/3fl oz double cream
1 teaspoon lemon liqueur such as lemon schnapps or limoncello
1 teaspoon chopped spring onion salt and freshly ground black pepper
1 tablespoon chopped fresh mint, to garnish

• Put the fennel and 1.2 litres/2pt
water in a large pan over a
medium-high heat, and simmer for 10 minutes. Strain the fennel broth and discard the solids.
• Purée the peas, cream, liqueur and
spring onions in a blender or food
processor. Season with salt and
pepper, then add the broth and blend until smooth.
• Strain the soup through a sieve into
a metal bowl. Set in a larger bowl,
and fill the outer bowl with iced
water to reach halfway up side of
the inner bowl. Stir until the soup is
cold. Serve garnished with mint.
serves 5