Green Pea Soup from 'The Witches'

This is probably one of the best soups I've ever made. I found this book at a second hand bookshop in Northcote, and I couldn't resist. It's a good sign when there was no need to add salt or pepper at the table.

Serves 4-5

You will need:
2 large saucepans
food processor
sieve

1oz (25g) butter
12 spring onions, roughly chopped
1 small potato, roughly diced
1 clove garlic, crushed
12oz (350g) frozen peas
1 1/2 pt (900ml) chicken stock
salt and pepper

Garnish:
6oz (175g) frozen peas
5 fl oz (150ml) double cream

Melt the butter in a large saucepan.

Add the spring onions, potato and garlic.

Cover with a lid and sweat for 10 minutes.

Add the peas, stock, salt and pepper, bring to the boil and simmer slowly for approx 15 minutes.

Remove from the heat and liquidise.

Pass through a sieve into a clean saucepan.

Reheat, adding the peas to garnish and cook until just tender. Add the cream and heat through, correcting the seasoning.

Serve in warm soup bowls with hot crusty bread.