Pea & Lovage Soup

Of all the seasons, spring has a propensity to be the ficklest when it comes to the weather. Mother Nature has a canny ability to lull you into a false sense of security with balmy sundrenched days yet, just like that, she can cruelly cast them aside and in their place come bitter winds and monsoon rains. I like to think this recipe keeps you one step ahead of her curveballs, as it is equally good eaten chilled down on a beautiful temperate day as it is served warm with butter laden, crusty bread on a chilly drizzly day.

Ingredients

A knob of grass-fed butter
1 large onion, finely diced
2 cloves of garlic, finely sliced
600ml vegetable stock 
750g peas
2 tablespoons chopped lovage leaves
2 tablespoons lemon juice
200ml double cream
Sea salt flakes
Freshly ground black pepper

Method

In a saucepan add the butter, garlic and onions along with a pinch of sea salt. Sweat the onions and garlic down until they have become translucent, this should take around 6-7 minutes. 

Pour in the vegetable stock and bring to the boil. Once boiling, add the peas and simmer for around 2-3 minutes. Remove the saucepan from the heat and stir the lovage, lemon juice  and double cream. 

Once cooled, transfer to a blender and whiz until completely smooth. Check the seasoning and add a pinch of black pepper and any more salt required. 
Serve chilled or warm with crusty bread.