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Nutrition: per serving

  • kcal251
  • fat17g
  • saturates10g
  • carbs16g
  • sugars5g
  • fibre7g
  • protein9g
  • salt0.25g
    low

Method

  • step 1

    Shell the peas, leaving 8 of the best-looking ones whole. Melt half the butter in a large pan, then gently cook the spring onions and garlic with the lid on for 5 mins, without colouring. Add the stock, bring to the boil, then add the peas and whole pods and simmer for 2-3 mins until tender.

  • step 2

    Fish out the whole pods and refresh under cold water. Tip in the crème fraîche, then the lovage or mint, and blitz with a hand blender until smooth. Season to taste. Leave to cool, then chill in the fridge if serving cold.

  • step 3

    If you’re eating the soup hot, bring to a gentle simmer but don’t boil. To serve, ladle into bowls, decorate each with a whole, split pea pod and serve with a stack of toasted olive bread on the side (toast your bread on the barbecue).

Recipe from Good Food magazine, June 2008

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.7 out of 5.3 ratings

pierced_bazrYofI3W2

Wonderful soup Sir James of Martin. But your recipes are always foolproof fantastic! The lovage really makes it. Glad to see this all but forgotten herb making an appearance here. Seems like it's only you and Hugh that still appreciate it. However! What do we do with the other half of the butter?!…

Libby Billings avatar

Libby Billings

My mum gave me some lovage she had growing in the garden, so I made this, and it is genuinely the nicest soup I have ever made, which I really didn't expect for such a simple soup! :-)

lindasmale

Absolutely stunning! Grew some Lovage this year for the first time and will be growing it every year if only to make this soup! Can’t recommend this recipe enough. I was a little sceptical given so few ingredients but the most delicious soup I have ever made.

Aida N

question

Hi there, I come from a country where we use lovage pretty much. I can not find it in London or UK to save my life. I been forced to bring few bunches over and freez them but of course they don't last long. I would bring seeds and grow it myself but I'm afraid I will be fined at the airport for…

dlewiscook

it looks good

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