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kevinpaskins
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Add the oil + butter to a large saucepan over a medium heat.
Finely dice the onion, then add to the saucepan once the butter has melted with a large pinch of salt.
Peel the potato, chop into small cubes, then add to onions + cook until soft (10-15 minutes)
Mince the garlic, add to the pot + fry until fragrant (1 minute).
Add 750g peas, the vegetable stock + miso paste.
Simmer for 5/10 minutes, or until potatoes are cooked through. Add a large handful of mint leaves & cover with a lid.
Reserve the rest of the peas for garnish - place in a bowl of boiling water for 3 minutes, then into cold water + set aside.
Blend the soup until smooth, then place back in the pot + bring to a simmer. Season to taste with a squeeze of lemon juice, then salt, pepper + sugar if needed.
To serve, ladle into bowls, top with a swirl of cream, olive oil, a spoonful of peas, crispy shallots + a sprinkle of smoked paprika.
Toast + butter your sourdough, then dive on in.