Chilled herb, pea and cucumber soup
Lizzie Kamenetzky Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).
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Ingredients
- 400g frozen peas, defrosted, plus a handful extra, to garnish
- 1 cucumber, peeled, deseeded and chopped
- 500ml fresh vegetable stock, chilled
- a handful of pea shoots or rocket
- 2 tbsp double cream
- 1⁄2 x 28g pack mint, leaves shredded, plus extra to serve
- 1⁄4 x 25g pack dill, finely chopped, plus extra to serve
- extra-virgin olive oil, to drizzle
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