HAVING thankfully found someone that sells rally good peas at the Milk Market, I’m going to refute the claims that they are overrated. They have to be one of the greatest little treats from the veggie garden. I only wish I had the time and conviction to grow them.
Anyway, as one of the most popular green vegetables, we are well used to having peas on the side as an accompaniment in a main dish. This recipe brings them to the centre stage and rightly so.
It may be soup but it’s packed full of summer flavours and is very easy to prepare and quick to cook. The recipe is perfect for fresh peas when available but will work just as well using good quality frozen ones.
WHAT YOU NEED
Some olive oil
A bunch of spring onions, trimmed and chopped
2 courgettes, diced
A clove garlic
1 head little gem lettuce, shredded
I litre of vegetable stock
300g fresh peas
pinch sugar
salt and freshly ground black pepper
4 tsp plain yoghurt, to finish (as an optional garnish)
WHAT TO DO
Heat a pan with the oil and then add the spring onions, garlic and courgettes and cook over a medium high heat for 3-4 minutes until they soften.
Add the shredded lettuce and the stock, bring to the boil then turn down the heat, cover the pan and simmer for 2-3 minutes until the lettuce has wilted. Add the peas and sugar and cook for a further 5 minutes.
Remove from the heat, uncover, cool for 5 minutes, then blend until smooth. Season to taste with salt and pepper and reheat before serving. Add a small swirl of yoghurt to each portion.
Do not overcook this soup as it could go a sludgy green colour rather than keeping it’s fresh colour and flavour
