Name: Spring pea soup
Cook time: 1 h
Yield: 6-8
Ingredients: 1 litre quality chicken stock; 500g sugar snap peas; 80g butter; Extra virgin olive oil; 2 tsp fennel seeds; 1 fresh bay leaf; 4 cloves garlic,finely chopped; 1 small brown onion,finely diced; 2 leeks,finely sliced; 2 large waxy potatoes,peeled and sliced very finely; Salt flakes; Freshly ground black pepper; 200g fresh peas (podded weight); ½ bunch flat-leaf parsley,picked and chopped; 400g English spinach leaves; 2 handfuls sorrel (optional); Sour cream,to serve; Fresh horseradish (or jarred,unsweetened),to serve

Ingredients

1 litre quality chicken stock
500g sugar snap peas
80g butter
Extra virgin olive oil
2 tsp fennel seeds
1 fresh bay leaf
4 cloves garlic,finely chopped
1 small brown onion,finely diced
2 leeks,finely sliced
2 large waxy potatoes,peeled and sliced very finely
Salt flakes
Freshly ground black pepper
200g fresh peas (podded weight)
½ bunch flat-leaf parsley,picked and chopped
400g English spinach leaves
2 handfuls sorrel (optional)
Sour cream,to serve
Fresh horseradish (or jarred,unsweetened),to serve

Method

Step1
Bring the stock to the boil with a litre of water. Add the sugar snap peas (whole) and cook for four minutes. Once cooked,remove the peas and puree them with enough liquid to loosen. Strain through a coarse sieve (to remove fibres) and put back into the stock.
Step2
In a large pot,melt the butter with a splash of oil. Add the fennel seeds,bay leaf,garlic,onion and leeks and cook for 10 minutes or until lightly golden. Add the potatoes,season and cook for a further 15 minutes or until the potato slices are cooked and breaking up.
Step3
Add the stock mix and bring to a simmer. Add the fresh peas and cook for five minutes. Add the parsley,spinach and sorrel (if using) and cook for four to five minutes.
Step4
Blitz till smooth with a stick blender. Check and adjust the seasoning and serve with sour cream and freshly grated horseradish.

Ingredients

Method

Step1

Step2

Step3

Step4

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