When the weather is warm, all I want is a salad and a chilled soup – this fresh, seasonal number manages to be refreshing and filling at the same time. Using the pea pods reduces waste while adding even more flavour, although if you can’t find peas in their pods, a combination of sugar snap and frozen peas will also work well. Serve simply as here, or have fun with the toppings, much as you might with a Spanish salmorejo. Top with shredded ham hock and chopped boiled egg for an extra treat.
Chilled pea pod and lettuce soup
Prep 15 min
Cook 25 min
Serves 4-6
A large knob of butter
2 leeks, trimmed, washed and finely sliced
Sea salt and black pepper
1 large potato (about 220g), peeled and chopped
500g fresh peas in their pods, roughly chopped (or sugar-snap peas, frozen peas or a combination)
1 romaine lettuce, roughly chopped and washed
1 litre vegetable stock
1 bunch chives, chopped
2 tbsp single cream, plus more to serve
1 tsp aleppo pepper (optional)
Put a large saucepan on a medium-low heat and add the butter and sliced leeks. Season generously, then saute for 10-15 minutes, dropping the heat if the leeks look as if they’re colouring too quickly.
Add the potato, pea pods and chopped lettuce, give the mix a good stir, then add the stock and most of the chives. Bring to a boil, then leave to cook for 10 minutes. Take off the heat, pour in half the cream and blitz smooth with a stick blender. Taste and adjust the seasoning, then leave to cool. Cover and chill in the fridge until you’re ready to serve.
Serve cold topped with a drizzle of cream, the remaining chives and a pinch of aleppo pepper, if you like.
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