- approx 2½ kg fresh peas in their pods (or 900g/2lb podded or frozen), plus 8 whole pods to decorate
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 100g unsalted butter
- 175g spring onions
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 garlic clove, finely chopped
- 1½ l vegetable stock
- 100g crème fraîche
- bunch lovage (about 10 sprigs), leaves picked (or use a small bunch mint )
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- olive bread, thickly sliced, to serve
Shell the peas, leaving 8 of the best-looking ones whole. Melt half the butter in a large pan, then gently cook the spring onions and garlic with the lid on for 5 mins, without colouring. Add the stock, bring to the boil, then add the peas and whole pods and simmer for 2-3 mins until tender.
Fish out the whole pods and refresh under cold water. Tip in the crème fraîche, then the lovage or mint, and blitz with a hand blender until smooth. Season to taste. Leave to cool, then chill in the fridge if serving cold.
If you’re eating the soup hot, bring to a gentle simmer but don’t boil. To serve, ladle into bowls, decorate each with a whole, split pea pod and serve with a stack of toasted olive bread on the side (toast your bread on the barbecue).