How to make a cold pea and mint soup
Heat the vegetable stock.
In another saucepan cook the garlic and spring onions in the vegetable oil until the onion is soft but not brown.
Add the peas, and sugar and pour over the boiling stock.
Cook for 12 minutes if you are using fresh peas, 4 minutes if frozen.
In a liquidiser blend the soup with the mint.
Season to taste, cool and refrigerate.
When sufficiently chilled add the yogurt. Just before serving combine the broad beans, white beans and spring onions with the oil and lemon juice.
Season with salt and plenty of ground black pepper.
Fold in the Parmesan.
Make a small pile of the bean salad in the centre of four soup plates, pour the soup around and serve immediately.
Replace the broad beans with a small can of white beans, drained for the less time consuming option.