Green garlic and pea soup (lactose free)

Ingredients

• 750 ml Water
• 300 g Green garlic
• 300 g Green peas, fresh
• 100 g Cream, heavy, lactose free
• 4 tbsp Olive oil
• 2 sprig Mint leaves, whole
• 1/2 tsp Salt, fresh ground
• 2 pinch Black pepper, fresh ground

Method

1. Cut dark-green garlic tops and slice crosswise to 1cm thick pieces.
2. Slice bulbs and light-green stalks to 0.5cm thick slices.
3. Heat 2 tablespoons olive oil in a sauce pot over medium-high heat.
4. Add sliced garlic bulbs and light-green stalks, season with salt and pepper then cook for 10 minutes.
5. Add dark-green tops and cook for 3-4 minutes.
6. Pour in water and stir well; add peas and bring to a simmer. Simmer for 6-7 minutes or until peas are tender. Add a few mint leaves.
7. Remove the soup from the heat and purée with blender, at the same time adding remaining olive oil.
8. Strain soup through fine-meshed sieve into a clean pot then add heavy cream. Stir to combine.
9. Reheat soup before serving and garnish with mint leaves.