This is how i contributed to my family's Easter Sunday lunch. Whilst my Dad was working away at getting a fairly impressive main course of Roast lamb with garlic and rosemary, greens and celariac ready, i whipped up this ridiculously easy starter. It was perfect because it was so light and fresh tasting, you still had loads of room for the main event.
6 Spring Onions, chopped
675g frozen peas
Leaves from 4 fresh Tarragon sprigs
225g Romaine Lettuce, finely shredded
1 litre fresh Vegetable Stock
2 tbsp Creme Fraiche
Watercress Sprigs, to garnish
1. Melt butter in a large saucepan over a medium heat. Add onions and cook for 2 mins. Stir in three quarters of the peas, half the tarragon and all the lettuce. Cook for 1 minute. Add the stock, bring to the boil, cover and simmer for 5 minutes.
2. Whizz the soup in a blender with the remaining tarragon until smooth. Pass through a fine seive into a clean saucepan. Stir in the rest of the peas and simmer gently for 5 mins.
3. Divide the soup between bowls, swirl in the creme fraiche and garnish with watercress. Would be v. tasty served with crusty fresh bread.