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.