Melt the oil and the butter, add the onion and garlic and cook over a gentle heat until soft, about 10 minutes.
Add the chicken stock and bring to the boil, add the peas and Tenderstem and cook until they are soft (about 5 minutes).
Remove half of the soup and blend in a food processor then add back into the rest of the soup.
Add lemon juice, season with salt and pepper. Stir in mint.
Serve in warmed bowls drizzled with extra virgin olive oil.
Recipe courtesy of Tenderstem Broccoli