It freezes well so can be made ahead to streamline your prep. Adding the peas last ensures the soup stays gorgeously bright green. Make it dairy or parev/vegan.

Method

• Peel and chop the onion and sauté in the butter, margarine or oil until soft and translucent.
• Add the chopped potato and stock and bring to a simmer. Cook until the potatoes are tender.
• Top, tail and chop the courgettes and add to the pan with the mint leaves adding salt and pepper to taste. Bring back to a boil and cook for 3-4 minutes. Add the frozen peas and cook until tender.
• Blend until smooth and adjust the seasoning. If you want this extra smooth, sieve it after blending to remove any remaining pea skins.
• Serve hot or chill well and top with a swirl of soya or dairy cream and a few snipped chives. You may need to add a little more seasoning if you are planning to serve it cold as chilling dulls the flavour a little.
• Prepare the batons by cutting 2 - 3 1.5cm slices from the loaf. Remove the crusts and cut into 2cm wide strips. Heat the oven to 180°c and line a baking sheet with baking parchment.
• Mix the garlic, oil and black pepper in a shallow dish to combine and then quickly but gently toss the batons in the oil to coat lightly. Spread the batons on the baking sheet and sprinkle with salt. Bake until golden and crunchy. Cool and serve with the soup.

louismann / thebutchersdaughter

First published in the JC: July 22 2021