Summer soup - in that fresh, sweet, garden peas are only available for a very limited period. Pea soup made from frozen peas is also delightful - but that's an altogether different recipe.

Ingredients - serves 8

500g very fresh peas in tender pods (or sugar snaps)
1 onion, peeled & chopped
1 large potato, peeled & cut into small dice
800ml chicken or vegetable stock
25g butter
salt, pepper

Method

Strip away the ends and strings from the pea pods and remove the peas - reserve. Melt the butter in a large saucepan and sweat the chopped onion and diced potato for a few minutes without colouring then add the pea pods and stock to the pan. Bring to the boil and simmer for about 10 minutes until the potato and pods are tender then blend in a food processor or blender until smooth, season to taste. Return to the pan, add the shelled peas and cook a further 3-4 minutes.

Serve in bowls with a swirl of mint crème fraiche (i.e. chopped mint added to crème fraiche).