Vegetable soup stock (soup granules dissolved in hot water is fine)
Grated lemon zest
1/2 a lemon's worth
Slice the zucchini. Finely chop a little to use for topping later, and set it aside. Briefly boil the zucchini and green peas, and let them cool down.
Mince the onion.
Heat the olive oil and butter in a saucepan, and stir-fry the onion until it wilts.
Add the zucchini and half the amount of spearmint.
Pour in the soup stock, add the green peas, and let it simmer for 2-3 minutes.
Add the salt, pepper and heavy cream, then blend in a mixer until smooth.
Let it cool down, then transfer it to serving bowls. Top with the lemon zest, the zucchini pieces you set aside in Step 1, and the rest of the spearmint to finish.
Story Behind this Recipe
The British Embassy is promoting British cuisine with its "A Taste of Britain" campaign. Check out their Facebook page for more details: https://www.facebook.com/oishii.igirisu
Zucchini is called "courgette" in Britain and is often used in a lot of soups and gratin dishes. Adding green peas lessens the distinctive bitterness of the zucchini, and adding spearmint gives it a refreshing British summer flavour.
I recommend enjoying this with a glass of white wine.