Silvena Rowe's chilled sweet pea and watercress soup with rose petal cream

SERVES 4

For the soup

• 150g fresh watercress leaves
• 1 small onion
• 950g water
• 900g fresh peas
• 50g fresh parsley
• 50g fresh thyme
• 50g fresh chervil
• 1 large bowl ice cubes

For the cream

• 2 large red or pink roses
• 150g double cream
• 1 pinch ground pink peppercorns

Step 1
To make the soup, place the watercress and onion in a saucepan and add 150ml of water.

Step 2
Bring to the boil, then reduce to a simmer and cook for just 1 minute.

Step 3
Now add the peas, parsley, thyme and chervil.

Step 4
Pour in a further 800ml of water, season and bring back to the boil.

Step 5
Reduce the heat and simmer for 3 minutes.

Step 6
To stop the soup overcooking, pour it straight into a bowl and sit this in a bowl of ice cubes.

Step 7
Allow to cool completely, then purée in a food processor and pass through a fine sieve.

Step 8
To make the cream, pick the rose petals, wash them and put half a dozen or so to one side for the garnish.

Step 9
Place the rest of the petals in a food processor and purée.

Step 10
Whisk the cream until thickened and add to the rose purée, season with salt and add a pinch of pink peppercorns.

Step 11
Serve the soup with a dollop of the rose petal cream, scattered with the reserved rose petals.

Step 12
To order a copy for £18.49 with free UK p&p, click here.