600g frozen petits pois
1 leek roughly sliced, washed to remove any grit
1 clove garlic
2 spring onions
2 tablespoons butter
1 litre good vegetable stock
200ml double cream
75ml creme fraiche
Sea salt and freshly ground black pepper
4 slices Prosciutto ham roughly chopped
Chopped chives for garnish
Melt the butter in a saucepan. Add spring onion, leek and garlic, cover and cook for 4 minutes. Add petits pois and stock. Bring to the boil and simmer uncovered for approximately 5 minutes. Add the cream and pour the soup into a blender and process until smooth. Adjust seasoning. Chill for 2-3 hours.
To serve: ladle soup into bowls and garnish with a good dollop of creme fraiche. Scatter over the chopped Prosciutto and garnish with chopped chives.
Serves 6 - 8
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)