1 Heat the butter and oil in a large pan and fry the shallot, garlic and potato. Deglaze with the stock and bring to the boil. Simmer for around 5 minutes then add the peas and cook for a further 10 minutes until soft.
2 Add the cream and mint and blend the soup to a fine purée. Add extra stock if needed to achieve the desired consistency.
3 Season to taste with salt, ground black pepper and a dash of lime juice. Froth up the soup again then pour into cups and serve sprinkled with chilli.