Ingredients
1 medium onion, chopped
a little butter or olive oil
about 500g (shelled weight) fresh or frozen peas
1 small Cos or romaine lettuce, or 2 Little Gems, shredded
about 700ml good chicken or vegetable stock
5–6 lovage leaves, plus 4 to garnish
salt and freshly ground black pepper
Method
Sweat the onion in the butter or oil until soft, then add the peas and lettuce. Pour over the stock, bring to the boil and simmer gently for 4–6 minutes, until the fattest of the peas are completely tender. Remove from the heat and add the lovage leaves, then blend the soup with a hand blender or in a liquidiser. I stop blending before it is completely smooth, as I like to see and feel some texture in the soup, but a completely smooth, velvety texture is also nice. If the soup is too thick, thin with a little extra stock or water. I like it quite thick, but again it’s a matter of personal taste.
To serve cold, chill in the fridge or, if you’re in a hurry, transfer the soup to a cold bowl and place in a second, larger bowl half filled with iced water. Stir until chilled, changing the water and adding more ice as necessary. To serve hot, reheat, stirring occasionally, but do not allow it to boil. In both cases, season to taste, then pour into individual bowls and garnish with a single lovage leaf.
Serves 4
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