Ingredients
1 None vegetable bouillon cube
1 lb fresh peas, shelled
1/2 oz fresh mint
3/4 cup heavy cream, whipped and chilled
1 pinch cayenne pepper
Method
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Mint syrup — no muddling needed, mojito, julep, lemonade
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
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In a saucepan, bring 3 cups water to a boil. Add the bouillon cube and stir until dissolved. Add the peas and simmer for 15 mins. Drain, reserving the stock. Place the peas and mint in a blender and puree, gradually adding stock until you have a thick, smooth liquid. Cover and allow to cool. Season the cream with salt and black pepper. Spoon the peas into glasses and drop the whipped cream on top. Sprinkle with cayenne pepper.