Witches’ brew (Pea soup)

Method

Chop the onion into small pieces and crush the garlic.

Heat the butter and 1 tbsp Sicillian extra virgin olive oil in a pan over medium heat until the butter melts. Then add the onion and garlic, stirring occasionally, until softened.

Stir in the peas. Add  water and broth, bring to simmer over high heat. Reduce heat to maintain a lively simmer and cook until tender (about 10 minutes).

Puree the soup using a blender until smooth.

Season to taste, with salt and freshly ground black pepper, and serve in a warm bowl, garnished with a drizzle of  Mint Infused Olive Oil and caramelised onion infused balsamic.