Fresh pea & lovage soup

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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

Method

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).