2 large Potatoes
1 Large onion
1L Vegetable Stock
2 springs Fresh mint
a sticks Celery
1 knob of butter
100ml doubble cream
salt, black pepper & extra virgin olive oil
In a pan add a splash of olive oil, and the butter and leave to melt. Stir the chopped onion and celery into the pan and add a splash of water, cover and cook till the vegetables start to soften.
Fill a medium pan with vegetable stock (I confess I've cheated and used a biological supermarket stock) and bring it to simmer over a medium heat, add the roughly grate potato and then half of the mint leaves
Add the peas to the pan of the vegetables, cook for 1 minute and then carefully pour the stock mixture into the pan and bring everything to boil. stir the cream into the soup and cook it for about 5 minutes. whiz until smooth.
mix the remaining mint leaves and the toasted croutons, the feta, and a little bit of extra olive oil and then serve and taste it...