•  3 cups (360g) frozen green peas
•  2 large potatoes, peeled and chopped
•  1.5 litres chicken stock
•  ½ cup (125ml) pouring (single) cream
•  1 tablespoon chopped mint
•  sea salt and cracked black pepper
•  crusty bread, to serve
•  pepper sour cream
•  ½ cup (120g) sour cream
•  1 teaspoon coarsely cracked black pepper

  Place the peas, potato and stock in a saucepan over medium-high heat and bring to the boil. Cover and cook for 10 minutes or until the potato is tender. Roughly blend the soup and return to the saucepan over medium heat. Add the cream, mint, salt and pepper and heat until hot.
To make the pepper sour cream, combine the sour cream and pepper. To serve, ladle the soup into bowls, top with the pepper sour cream and serve with crusty bread. Serves 4.