Serves 6–8 / Vegetarian
My husband Isaac makes this in about 10 minutes flat. It can be served chilled as a nice starter on a hot day, or served hot for a cool summer’s evening eating outside. Whether you are serving it cold or hot, it is also lovely to add a tiny blob of crème fraîche or a swirl of thick natural yoghurt in the centre.
- 1 litre (13/4 pints) vegetable (or chicken) stock
- 6 spring onions, trimmed and sliced
- 4 garlic cloves, peeled and crushed
- Salt and freshly ground black pepper
- 450g (1lb) peas, fresh or frozen
- 250g (9oz) watercress, rocket or spinach, or a mixture of all three, roughly chopped and large stalks removed
- 200ml (7fl oz) single cream
- Place the stock, spring onions and garlic in a saucepan, season with salt and pepper and bring to the boil. Boil for about 4 minutes, until the onions are soft, then add the peas and continue to boil over a high heat, removing the lid once the mixture comes to the boil.
- After 1 minute, add the roughly chopped leaves and boil for a further
- 30 seconds–1 minute, until the peas and leaves are just tender. Add the
- Cream and liquidise immediately. Then season to taste and serve.