Double pea soup

Serves: 6

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Total Time: 35

Prep Time: 20

Cook Time: 15

• 50 gram(s) unsalted butter
• 5  shallots, peeled and finely chopped
• 1  celery heart, trimmed and sliced
• 3 clove(s) garlic, peeled and crushed
• 100 gram(s) ham, sliced
• 600 gram(s) fresh shelled peas
• 900 ml hot chicken stock
• 2  heaped teaspoons caster sugar
• 100 gram(s) pea shoots, coarsely chopped, plus a few to serve
• crème fraîche to serve

Method

1. Melt the butter in a large pan over a medium heat, add the shallots, celery and garlic and cook for 4-5 minutes, stirring frequently, until softened and relaxed.
2. Stir in the ham and the peas and cook for a few minutes longer. Add the stock, sugar and some seasoning, bring to the boil and simmer for 5 minutes. Stir in the pea shoots and cook for 1 minute.
3. Transfer half the soup to a food processor and whizz to a textured purée. Ensure that all the stalks are finely chopped.
4. Purée the remaining soup in a blender until really smooth and then combine the two in the pan and taste for seasoning. Reheat to serve, and dish up with crème fraîche and a sprig of pea shoots.

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