Green Tea Pea Soup

In my hurry to serve I totally forgot to take my own pic (that's not mine!), but you can imagine: it's delicious green goodness in a bowl!

Pea soup is the easiest last minute soup in the world, but it can be delicious and elegant too.  The smokiness of a good green tea adds a certain something to this soup. I particularly make this when I have any leftover potatoes and cold tea, waste not want not!

Serves 4.

• 2 large spring onions
• 1 medium sized boiled potato, chopped
• 500g frozen peas
• Bunch of parsley
• Bunch of mint
• 500 ml green tea (a potful)
• 3 tsp good vegetable stock powder

1. Chop the spring onions and herbs. Reserve a little bit of each for garnishing at the end
2. Heat a splash of oil and a knob of butter in a large saucepan, then gently fry the onions and potato for a few minutes until soft but not browned.
3. Mix the stock with the green tea.
4. Add the frozen peas to the pan and stir til they heat through, then pour in the tea stock. Add more water if it doesn't quite cover the peas.
5. Raise the heat and cook til it's hot and the peas are cooked, only a few minutes.
6. Add the herbs and whizz with a hand blender until everything is smooth and silky
7. Depending on how thick you like your pea soup, add water or milk to bring it to your preferred consistency. I find thick soups are good for a cold day, thinner for more clement weather.
8. Ladel into bowls, garnish with a blob of Greek yoghurt and a sprinkling of chopped onion and herbs.