Speedy weeknight suppers: pea and summer herb soup

This recipe is just as good served cold with a swirl of cream or straight from the pan with a sprinkling of chives and perhaps some crispy bacon.

? stick celery

40g butter

350g frozen peas

750ml chicken stock

1 tbsp creme fraiche

Handful each of parsley, chives and mint

Squeeze of lemon juice

Salt and pepper

Finely chop the shallot, celery and garlic. Roughly chop the herbs, reserving a few chives for decoration. Melt the butter over a medium heat and add the shallots. Cook gently for 5-10 minutes until very well softened but not brown. Add the garlic, chives and parsley and cook for a minute or two more.

Tip in the frozen peas, stir well to coat in the butter and then pour in the hot stock. Bring to a simmer and allow to bubble for five minutes until the peas are tender. Add the mint and blend with a hand blender until completely smooth.

Finally add the lemon juice, creme fraiche and salt and pepper and blend again.

Taste and adjust the seasoning if needed. Serve with a few chives on top and a swirl of cream.

Try making home made croutons: cut some old bread into rough cubes, toss in a little olive oil and roast for about ten minutes until nicely golden. Grill some prosciutto or streaky bacon until crispy and serve crumbled up over the soup. Some Parmesan shavings, a swirl of extra virgin olive oil or a few pine nuts also make lovely toppings.

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