Chilled pea soup latte

Bring 6 cups of water to a boil over high heat with the sugar and salt.

Add the peas and cook 2 to 3 minutes if fresh, 1 minute if frozen.

Drain in a colander and transfer to an ice bath to shock them, keeping them bright green and stopping the cooking.

When completely cold, drain the peas and put them in the blender with about a cup of vegetable stock; cover and blend.

Add the second cup of stock and blend 2 to 3 minutes, until very fine.

Push the soup through a double mesh sieve to remove the pea skins, working the thick end through.

Season with lemon juice, salt and pepper, mix and taste. Refrigerate at least one hour.

Just before serving, heat the milk in a saucepan on high and froth it with an electric whisk.

Pour the chilled, thickened soup into verrines, leaving about a centimetre at the top for the foam.

Whip the foam again until very thick, spoon it on top, then add paprika powder and the reserved peas. Serve immediately.