Extra time:30min chilling ›
- Heat the butter in a saucepan and cook onion until softened. Pour in the petit pois and add the chicken stock and simmer, uncovered, until peas are tender, about 10 minutes. Add the mint and remove sauce pan away from the heat.
- Pour soup into a blender and purée until smooth. Drain through a sieve and discard the solids. Whisk in the cream, salt and pepper. Pour into 4 small stemmed glasses or shot glasses, cover and chill until ready to serve. Any remaining soup is nice heated over a low heat until hot or eaten cold.
- Serve on a serving platter with a mini straw.
This can be made ahead 24 hours.
'Amuse-bouche' derives from the French, meaning 'mouth amuser.' Here is a suite of 4 mini starters intended to be served on one plate per person, consisting of Chilled pea and mint soup, Croustades with white bean and basil, Coconut prawns with curried mango dip, and Cucumber pots stuffed with date cream cheese with a Parma ham quill. An elegant and alternative start to the evening and all relatively simple to prepare.