Fresh pea & lovage soup
Ingredients
- Step 1 approx 2.5kg fresh peas in their pods (or 900g/2lb podded or frozen), plus 8 whole pods to decorate
- Step 2 100g unsalted butter
- Step 3 175g spring onions
- Step 4 1 garlic clove , finely chopped
- Step 5 1 ½l vegetable stock
- Step 6 100g crème fraîche
- Step 7 bunch lovage (about 10 sprigs), leaves picked (or use a small bunch mint )
- Step 8 olive bread , thickly sliced, to serve
Calories: 251
Carbohydrate: 16 g
Protein: 9 g
Fat: 17 g
Cook time: 20 minutes
Prep time: 10 minutes
Total time: 30 minutes
Servings: 8
TAGS
Lunch
Soup
British
Al fresco
Chilled soup
Cold soup
Dinner party
Entertaining
James Martin
James Martin
mint
Pea
Pea and mint soup
Pea soup
Pea
Soup
summer
summer
Summer soup
Vegetarian
Directions
- Step 1 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.
- Step 2 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.
- Step 3 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).