Chilled Pea and Mint Soup with Keta Salmon Roe (Ikura)

Ingredients (serves 4 as a starter)

1 jar 100g Keta Salmon Roe (Ikura)	Add to cart
2 tsp good quality olive oil	Add to cart
500g frozen peas
1 medium white onion, finely chopped
4 bay leaves
250ml chicken or vegetable stock
100ml milk
Small bunch of fresh mint
Fresh dill to serve as a garnish

Method

1. To make our Chilled Pea and Mint Soup, first heat some olive oil in a saucepan over a medium heat
2. Gentle sweat the onions until they become translucent
3. Add the stock and bay leaves and bring to the boil
4. Next, add the peas and simmer for 5 mins
5. Let the soup cool down and remove the bay leaves. Keep them to one side as you will need them later when plating up
6. Using a hand blender, blitz your soup into a smooth puree, slowly adding the milk while blending to ensure your soup has a nice creamy texture. If needed, you can add more milk 
7. Season with salt and freshly ground black pepper and leave your Chilled Pea and Mint Soup to chill overnight in the fridge
8. When ready to serve, chop the mint leaving a few nice leaves for decoration
9. Mix the chopped mint into your soup and serve in soup bowls
10. Gently spoon the Keta onto the bay leaves. Place them at the last minute in the middle of your soup bowl so they float and garnish with extra mint leaves and dill for an additional burst of flavour