Pea and Lovage Velouté


The combination of lovage and green peas works so well in this velvety soup. Smooth and comforting served hot in the Autumn and Winter. Fresh and green served chilled in the Summer.


SERVES: 6 PREP TIME: 15 minutes COOK TIME: 10 minutes


100g butter

175g finely chopped shallots

6-8 finely sliced spring onions

1 medium garlic clove

1.25L vegetable stock

1kg frozen petits pois

100g crème fraiche

1 tbsp chopped lovage leaves plus a few leaves for garnish

Salt to taste


Melt the butter in a large pan. Add to the pan the shallots, spring onions and garlic and cook gently with the lid on for 5-8 minutes until the shallots are translucent and the spring onions and garlic soft but not coloured. Be careful not to let them brown as this will detract from the glorious pale green of the soup.

Add the stock and the peas and bring the mixture to the boil. Boil for around 5 minutes until the peas are tender.

Add in the crème fraiche and the lovage, remove from the heat and blitz with a stick blender. Season to taste and serve hot, garnished with lovage leaves. As a Summer alternative, leave the mixture to cool and then chill in the fridge to serve cold.

Verity Russ