June and July is prime British Pea season, and therefore the perfect opportunity to give to give this small bright green sphere the limelight it deserves. For most of the year, the pea takes a back seat and sits as an accompaniment to your fish and chips and frozen ready meal dinners.
The humble pea might be small, but it’s delicious, fresh and grown right here in Lincolnshire. My simple recipe for this vibrant soup can be moderated to suit all tastes. I like to dress mine up with crispy cured speck from Norcino’s in Louth and a drizzle of rapeseed oil, but it’s just as delicious on its own with a drizzle of fresh cream or dollop of crème fraiche.
1ltr fresh chicken stock
1 handful fresh mint leaves
500g Lincolnshire peas
Salt and Pepper to Season
1 handful fresh spinnach
1tbsp Lincolnshire rapeseed oil
200ml crème fraiche
Bring the chicken stock to a boil in a large pan.
Add the peas and mint leaves and simmer for 3 minutes, until the peas are tender.
Strain the peas and mint, saving the liquid to one side. Place the peas and mint into a blender and blitz for 1-2 minutes, until smooth and a purée consistency.
Gradually add the hot liquid to the pea and mint purée until you have a soup-like consistency. I like mine quite thick, but it’s personal preference.
Season with salt, cracked black pepper and a drizzle of oil.
Add 140ml of crème fraiche and spinach and blitz until combined.
To serve, pour equal amounts of the hot bright green soup into four bowls. Drizzle the remaining oil and crème fresh over the soup and serve with freshly baked bread.
Tip – To make this vegetarian, just use a vegetable based stocked, rather than the chicken.
Lincolnshire Pea Soup Featured in The Journal, May 2017
Recipe by Steven Bennett, The Lincolnshire Chef, Food and Prop Styling, Charlotte Hay The Creative Larder & Photography by Chris Waud.