Spring pea soup

Spring pea soup: Potato and stock lend a surprising richness.
Spring pea soup: Potato and stock lend a surprising richness. Photo: Marcel Aucar

This bright spring soup is full of fresh flavours but has an underlying richness and a super-silky texture from the sauteed potato and chicken stock. This soup says spring in a warmer tone, recognising it's not quite beach weather yet.


1 litre quality chicken stock

500g sugar snap peas

80g butter

Extra virgin olive oil

2 tsp fennel seeds

1 fresh bay leaf

4 cloves garlic, finely chopped

1 small brown onion, finely diced

2 leeks, finely sliced

2 large waxy potatoes, peeled and sliced very finely

Salt flakes

Freshly ground black pepper

200g fresh peas (podded weight)

½ bunch flat-leaf parsley, picked and chopped

400g English spinach leaves

2 handfuls sorrel (optional)

Sour cream, to serve

Fresh horseradish (or jarred, unsweetened), to serve


1. Bring the stock to the boil with a litre of water. Add the sugar snap peas (whole) and cook for four minutes. Once cooked, remove the peas and puree them with enough liquid to loosen. Strain through a coarse sieve (to remove fibres) and put back into the stock.

2. In a large pot, melt the butter with a splash of oil. Add the fennel seeds, bay leaf, garlic, onion and leeks and cook for 10 minutes or until lightly golden. Add the potatoes, season and cook for a further 15 minutes or until the potato slices are cooked and breaking up.

3. Add the stock mix and bring to a simmer. Add the fresh peas and cook for five minutes. Add the parsley, spinach and sorrel (if using) and cook for four to five minutes.

4. Blitz till smooth with a stick blender. Check and adjust the seasoning and serve with sour cream and freshly grated horseradish.