This is a great wee starter that can be made in advance and frozen if needed. It’s delicate and fresh – and is perfect hot or cold at this time of year. The best thing is, it takes no time at all to make.

Ingredients - serves 4

1kg frozen peas

2 x shallots – peeled and sliced

2ltrs vegetable stock– hot

Handful of fresh mint leaves

50g butter

2 rashers of bacon – cooked and sliced

Pinch of salt


In a large pan, on a medium heat, warm the butter and slowly cook the shallot until soft.

Next add the peas and cook for a few minutes. Season with a few pinches of salt then add the hot stock using enough to just cover the peas. Turn up the heat to full and bring the peas to the boil.

Transfer this immediately to a food processor. Add the mint leaves and blend until smooth. Pass this through a fine sieve into a bowl over ice water. This will cool the soup quickly and prevent it from discolouring.

Serve warm or cold, garnish with bacon and sliced mint leaf.

Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See or phone 0141 378 0385 to book.

Twitter @Chefgtownsend

Instagram- @chef.g.townsend