2 L chicken stock (or vegetable for a vegetarian soup)
1 lb. fresh and then frozen peas (this is key to the bright green colour of the soup)
salt & pepper to taste
2 Tbsp rice wine vinegar
zest of one lemon

Large stainless steel pot
2 stainless steel bowls – one large, one smaller
mesh sieve
blender

Fresh pesto: (replacing a mire-poix in a chilled soup)
1 large bunch of Chervil or tarragon
1 large bunch flat leaf parsley
1 small bunch basil
1 cup olive oil
juice & zest of one lemon
1 small shallot, diced
2 tsp. salt
1 tsp. freshly ground pepper

1. Prepare pesto by blending all ingredients together in the blender – reserve aside in a jar.

2. Put the stock in a large pot and bring to a boil. While stock is boiling, set up a bowl over an ice  bath (bain marie) to cool soup after it is blended. Set up blender. (timing is everything with this soup to achieve it's bright green colour)

3. Plunge half the peas into the boiling stock and cook until the peas float and turn bright green (this should take 2-3 minutes)

4. Skim half peas out of the stock with a slotted spoon or “spider” and into the blender – top up blender with stock (3/4 full) and add 2 Tbsp of the pesto and blend at for 2 minutes. Pour out of blender through a mesh sieve straight into the bain marie to cool and stop the cooking process (to maintain the bright green colour). Repeat this process with the peas and liquid remaining in the stock pot until all the peas have been blended.

5. Add the rice wine vinegar and lemon zest. Season the soup with salt & pepper and to taste. The soup should have a fresh, bright flavour.

6. Cool soup in the refrigerator until ready to serve. Serve in a chilled bowl and garnish with crème frâiche.