Step 1

Aromatics: Melt butter in a saucepan over medium heat. Add garlic and eschalots, saute 3 minutes until soft, but don't let them go golden.

Step 2

Cook peas: Add frozen peas and stock, increase heat to bring to simmer then cover and reduce heat to medium. Simmer 2 minutes.

Step 3

Reserve Liquid: Remove 1/3 cup liquid from the saucepan, reserve.

Step 4

Blitz: Transfer all peas and remaining liquid into a food processor. Add salt and pepper, and mint if using. Blitz on high for 1 minute until smooth.

Step 5

Optional straining: For extra smooth, press through a mesh colander with a rubber spatula (it's easy).

Step 6

Adjust consistency: Use Reserved Liquid as needed to achieve the desired consistency - I like a soft, dolloping consistency. Sometimes people want it looser. Add more salt and pepper if desired - remember, this is not supposed to be strongly flavoured or seasoned!

Step 7

Serve warm. Either dollop/smear onto plates, or serve in bowls for people to help themselves.