Name: Fresh pea & lovage soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: British
Ingredients: approx 2.5kg fresh peas in their pods (or 900g/2lb podded or frozen), plus 8 whole pods to decorate; 100g unsalted butter; 175g spring onions; 1 garlic clove finely chopped; 1 ½l vegetable stock; 100g crème fraîche; bunch lovage (about 10 sprigs), leaves picked (or use a small bunch mint ); olive bread thickly sliced, to serve

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Fresh pea & lovage soup

Fresh pea & lovage soup

James Martin

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Serves 8

Easy

Prep: 10 mins

Cook: 10 mins

Plus podding and cooling

A star rating of 4.5 out of 5.4 ratingsRate

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Lovage has a delicate celery-like flavour, but if you can't find it, substitute with mint. This soup is lovely either hot or chilled on a summer day

Freezable

Vegetarian

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Irish soda bread

A star rating of 4.5 out of 5.298 ratings

Ingredients

Nutrition

Units:

MetricUS

approx 2.5kg fresh peas

in their pods (or 900g/2lb podded or frozen), plus 8 whole pods to decorate
100g unsalted butter
175g spring onions
1 garlic clove

finely chopped
1 ½l vegetable stock
100g crème fraîche
bunch lovage (about 10 sprigs), leaves picked (or use a small bunch mint

)
olive bread

thickly sliced, to serve

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Nutrition: per serving

kcal251
fat17g
saturates10g
carbs16g
sugars5g
fibre7g
protein9g
salt0.25g

low

Method

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).

Recipe from Good Food magazine, June 2008

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A star rating of 4.5 out of 5.4 ratings

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