Instructions: Throw the potatoes into a pan with the stock and simmer for 15 minutes.

Reserve a few of the mangetout and add the rest to the pan.

Simmer for another 5 minutes.

Remove and allow to cool then blend the whole soup.

Taste and add seasoning then chill.

Slice the remaining raw mange tout in julienne strips.

Serve in individual bowls with a spoonful of smetana or sour cream and a few threads of mangetout as garnish.

Serves 6

Here is another chilled soup which seems particularly to entrap the essence of summer.

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