Pea + Mint Soup

1: Add the oil and butter to a large saucepan over medium heat.

2: Finely dice the onion, then add to the saucepan once the butter has melted with a large pinch of salt.

3: Peel the potato, chop into small cubes, then add to onions and cook until soft (10-15 minutes).

4: Mince the garlic, add to the pot, and fry until fragrant (1 minute).

5: Add 750g peas, the vegetable stock, and miso paste.

6: Simmer for 5-10 minutes, or until potatoes are cooked through. Add a large handful of mint leaves and cover with a lid.

7: Reserve the rest of the peas for garnish - place in a bowl of boiling water for 3 minutes, then into cold water and set aside.

8: Blend the soup until smooth, then place back in the pot and bring to a simmer. Season to taste with a squeeze of lemon juice, then salt, pepper, and sugar if needed.

9: To serve, ladle into bowls, top with a swirl of cream, olive oil, a spoonful of peas, crispy shallots, and a sprinkle of smoked paprika.

10: Toast and butter your sourdough, then dive in.