Typically made with frozen peas, this delicate soup is quick and easy to create, and is great served with crusty sourdough.
6 spring onions, trimmed and sliced
675g fresh or frozen peas
leaves from 4 fresh tarragon sprigs
225g romaine lettuce, shredded
1 litre vegetable stock, hot
2 tbsp crème fraîche
and watercress sprigs (optional), to serve
1 Melt butter in a large saucepan over medium heat. Add onions and cook, stirring, for 2 minutes. Stir in three-quarters of the peas, half the tarragon and lettuce. Cook for 1 minute. Add stock, bring to the boil, and simmer, covered, for 8-10 minutes if the peas are fresh, 5 minutes if frozen, or until tender.
2 Cool slightly, then blend soup with remaining tarragon until smooth. Pass through a fine sieve into a clean saucepan. Stir in the rest of the peas and simmer gently for 4-5 minutes or until the peas are just tender. Season to taste.
3 Divide soup between cups and serve with crème fraîche and watercress sprigs.