Green Pea soup with mint gelato (from Lucy Waverman and James Chatto, A Matter of Taste

Serves 4

Mint Gelato: ¼ c granulated sugar; ¼ cup water, 2 tsp grated lemon zest, 1 tbsp lemon juice (or a little more), 1 ¼ c slivered fresh mint; ½ mascarpone cheese, 1 egg white

Bring sugar, water, lemon zest, juice and 1 cut of mint to a boil over high heat. Reduce heat to medium and simmer for 5. Cool syrup and strain.
Beat mint syrup into mascarpone. Stir in remaining ¼ cup of mint until well combined. Freeze for at least 2 hours.
Place frozen mixture in a food processor with egg white. Puree and refreeze.

Soup: 2 cups of green peas, ½ cup diced peeled potatoes, 1 cup chopped green onions, 2 cups shredded lettuce (boston or romaine) 4 cups chicken stock, ¼ cup whipping cream, salt and pepper to taste.

Combine peas, potates, green onion, lettuce and stock in pot over medium heat. Bring to a boil. Reduce heat and simmer for 10 minutes or until potatoes are tender. Puree soup in a blender until smooth. Add cream and season with salt and pepper. Chill.

Ladle soup into bowls and top each with a small scoop of gelato

Doubles easily.

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