Chilled pea and mint soup

(Serves 4)

  • 500 ml vegetable stock
  • 700 g frozen peas
  • 2 ml lemon juice
  • 20 mint leaves
  • Salt and freshly ground black pepper

Heat vegetable stock in a pot. Add peas and boil for 10 minutes.  Take off the heat and add lemon juice and mint. Let cool a little, then process until smooth in a food processor. Season with salt and black pepper. Serve with parmesan crisps.

Tip Add a little salt when boiling the peas to keep them green.

Parmesan crisps

(4 crisps)

  • 50 g parmesan, finely grated
  • 12 mint leaves

Preheat oven to 200 °C. Arrange grated cheese in strips on a lined baking tray. Bake until melted and brown. Take out of the oven immediately and stick 3 mint leaves onto every crisp. Let cool on baking tray.

To drink

Table Bay Sauvignon Blanc (Ultra Liquors’ trade name) has fresh pea flavours and will go well with this.