cucumber, mint and pea souprating:
2 tbsps olive oil
2 medium onions, finely chopped
1 crushed garlic clove
175g potato, peeled (if you must) and roughly chopped
400g frozen peas
450g cucumber, peeled and roughly chopped
425ml vegetable stock
1 tbsp lemon juice
salt and black pepper
1 tbsp fresh mint, chopped
200ml single cream
garnish: chopped fresh mint
cook onions and garlic in oil gently for 10 mins in a covered pan, without colouring. Add potato, peas and cucumber, cover, and cook gently for 2 mins. Add stock and lemon juice, taste for seasoning.
cover, and simmer for about 10 mins until veg are tender. Cool a little, and pass through fine sieve. Stir in the mint, milk and cream, and gently reheat without boiling.