Pea and lettuce soup

Serves 6 as a first course

• 2 tbsp olive oil
• 4 spring onions
• 0.5 lemon
• 1½kg fresh peas
• 1 English round lettuce
• 1.25 litres light stock
• 1 tsp sugar
• 1 tbsp dry sherry
• 0 tbsp double cream
• 0 large handful small plant

Step 1
Shell the fresh peas.

Step 2
Then make a stock with the pods, some parsley stalks, peppercorns, onion, half a carrot and a stick of celery and, of course, water.

Step 3
Put the oil in the pan and when it’s warm add the very finely sliced spring onions and lemon zest, stir a bit and then add the peas.

Step 4
Turn well in the oil and then add the lettuce and cook till it wilts and then collapses into the peas.

Step 5
Pour over the stock, sprinkle over the sugar and bring to the boil.

Step 6
Turn down to a simmer and cook gently and uncovered till the peas are soft, about 10 minutes.

Step 7
Puree in batches, in a blender if possible.

Step 8
Pour back into the saucepan, add the sherry and cook for a minute or so before tasting to see what else the soup needs, bearing in mind you’ll be adding some cream and eating it cold.

Step 9
Let it cool a little, then stir in the cream and let it cool properly before putting it in a tureen and into the fridge.

Step 10
Just as you’re about to eat, taste for more salt or pepper, add more cream if wanted, and then shred the basil and add a good bit to each bowlful after ladling it out from the tureen.