MANGETOUT (or sugarsnap peas)

Fresh Green Sugarsnap Soup (new)
serves 6

INGREDIENTS

• 1½l of vegetable stock, cooled
• 2 medium onions, peeled and chopped
• 900g sugarsnap peas or mangetout, trimmed and cut into 2cm pieces
• 3tblsp oilseed rape oil
• a little sugar
• sour cream, lemon zest and fresh pea shoots to serve

METHOD

• Heat the oil in a large heavy pan over a medium heat, add the onions and fry until soft.
• Add the peas and continue cooking for another 10 minutes.
• Stir in 2 pinches of sugar and cook for a further minute.
• Blend the mixture in a processor until smooth.
• Strain the puree through a sieve and discard the solids.
• To serve, heat through gently, or chill and serve cold. Finish each bowl with a spoonful of whisked sour cream, a little lemon zest and a garnish of fresh peas shoots.

Summer Greens with Herb Butter and Fried Bread

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