A beautiful cold soup for a hot day from Sybil Kapoor’s ” Modern British Food”.
Heat the olive oil in a medium sized saucepan and gently fry the spring onions and garlic until soft.
Add the peas, mint and stock and season to taste. Bring to the boil, then simmer gently for 20 minutes or until the peas are soft.
Remove the mint, liquidize the soup then strain and add the cream. Chill until needed.
Cut the bread into small evenly sized cubes. Heat the olive oil in a frying pan with the garlic cloves. Fry the bread, turning constantly until it turns golden. Drain on kitchen paper, season with salt and pepper and scatter on to the soup just before serving.