As I’ve already shared the roasted garlic recipe, I thought I’d share the soup recipe I made it for originally. I first came across this recipe in an early Nigel Slater book, who in turn got it from Nigella Lawson. I’ve made the soup several times, although I had to adjust it quite a bit before it came out as I liked it; Nigella does like a lot more cream and butter than is good for anyone’s arteries! This is my final version, enough for two large portions or four smaller ones. It’s dinner party or Christmas starter worthy and one of my favourite ‘soup and a sandwich’ lunches. If I make it for a dinner party, I pass it through a sieve to make it silky and a bit more refined, if I’m just making it for my lunch, I leave it as it is, nice and rustic.

• Roasted garlic paste – the equivalent of half a whole head of garlic. The recipe can be found here.
• 400g frozen petits-pois
• 200ml chicken stock
• 50ml double cream
• A generous pinch of white pepper
• Freshly grated Parmesan

To make…

• Place the peas in a large pan with just enough chicken stock to cover them. Bring the water up to a simmer and cook the peas for a couple of minutes.
• Add the roasted garlic paste, blend in the pan with a stick blender until very smooth.
• At this point you can set the soup aside if you want to serve it later.
• To serve, gently reheat the pea soup base for a few moments so as not to spoil the fresh flavour. Stir in the cream and season with white pepper and a little salt to taste if necessary.
• Add a little extra swirl of cream and some grated Parmesan before serving.

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