1.Place stock and potato in saucepan. Bring to boil, lower heat and simmer 10 minutes or until tender.
2.Meanwhile, heat butter in frying pan and saute onion for about 5 minutes until translucent. Add garlic and cook for 1 minute.
3.Add peas when potatoes are almost cooked and simmer for about 5 minutes.
4.Remove peas and potatoes from heat. Add mint, onion and garlic. Process in blender or food processor until as chunky or smooth as you like. Add salt to taste.
5.Serve with sour cream and crusty bread. Add pepper to taste. Garnish with micro herbs.
For a richer flavour, stir a little butter or cream into the soup while it is still hot.Note