Pea and mint velouté with prawns

Ingredients

For 1 serving

• Peas200 g
• Potatoes100 g
• Spring onions2
• Shrimp140 g
• Vegetable broth400 ml
• Extra virgin olive oil10 g
• Mint5 g
• Whole wheat bread1 slice
• Saltto taste
• Black pepperto taste

Contains: gluten, shellfish, celery,

In season: April – June

Method

1. Warm the vegetable stock. Thinly slice the spring onions, peel the potatoes and cut them into 1 cm dice; peel the prawns and remove the dark vein along the back.
2. Heat half the olive oil in a pan over medium heat and fry the spring onions for 2–3 minutes, until soft. Add the potatoes, peas, hot stock and a pinch of salt.
3. Cook for 15 minutes over medium-low heat, until the potatoes are tender. Turn off the heat, add the mint leaves and blend straight away with a stick blender until smooth: blending while hot keeps the colour bright green.
4. Heat the remaining oil in a frying pan over high heat and toss the prawns for 2 minutes, turning, until pink; salt them.
5. Toast the wholemeal bread and serve the soup topped with the prawns, a grind of black pepper and the bread.