Pea & mint soup

A traditional combination, jazzed up with crispy poached egg and serrano ham


1 onion
1 leek
1 clove of garlic
50g butter
500g fresh peas
500ml fresh chicken stock
1 large handful of fresh mint
200ml double cream
3 eggs, 1 whisked
100g plain flour
100g white breadcrumbs
Pea shoots, to garnish
2 slices of serrano ham
Oil, to deep fry


Pea and mint is a classic combination and one I can’t get enough of. Although very simple, it packs so much flavour and the egg and ham make it a substantial meal.