Minted Pea Velvet

(SERVES 6)

• 450 g/1 1b/4 cups frozen peas
• 900 ml/ 1 ½ pts 3 ¾ cups chicken or vegetable stock, made with 2 stock cubes
• A pinch of artificial sweetener granules
• 1 large mint sprig
• 1 egg yolk
• 60 ml/4 tbsp low-fat single (light) cream

Put the peas in a large pan with the stock, sweetener, mint and a little salt and pepper. Bring to the boil, reduce the heat, cover and simmer for 15 minutes. Discard the mint, then puree the mixture in a blender or food processor. Return to the heat. Blend the egg yolk with half the cream and stir into the soup. Reheat but on no account let it boil. Alternatively, cool and chill. Taste and re-season if necessary. Ladle into soup bowls and garnish with a swirl of the remaining cream.