Jersey Royal Potato, Pea and Mint Soup with Creme Fraiche

Melt the Jersey butter in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute, until fragrant.

Add the chopped Jersey Royal potatoes and vegetable broth to the saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.

Add the fresh peas and chopped mint to the soup. Cook for 3-5 minutes, or until the peas are bright green and tender.

Remove the soup from the heat and carefully blend using an immersion blender or transfer to a regular blender (in batches) until smooth. Be cautious when blending hot liquids.

Return the soup to the saucepan and stir in the Jersey milk. Heat gently, but do not boil.

Season with salt and pepper to taste.

Serve hot, garnished with a dollop of Jersey crème fraîche and a sprig of fresh mint.