Chilled pea and roast almond soup

Preparation

Crush the garlic cloves. Roughly chop the onions.

Method

1. 1 Heat the oil in a large saucepan and add the onion and garlic. Cook over a medium heat for 3-4 minutes until softened.
2. 2 Stir in the flour, then add the peas, pour in the stock and season.
3. 3 Bring to a simmer then cover and cook for 12-14 minutes until the peas are tender. Remove from the heat and allow to cool slightly. Move on to the next step while you wait.
4. 4 Meanwhile, toast the almonds under a hot grill for 2-3 minutes until golden.
5. 5 Reserve a few to garnish and add the rest to the soup, along with the mint. Blend until smooth.
6. 6 Allow to cool completely.
7. 7 Transfer to a bowl, cover and chill for 2 hours.
8. 8 To serve, ladle the soup into bowls. Garnish with the reserved almonds and some extra mint leaves. Serve immediately.