This is another brilliant way to use a glut of herbs and vegetables, this time making use of our courgette and basil mountains. We are not growing peas this year, but we are fortunate to have a greengrocer who stocks peas in their pods so I bought a massive bag full.
It’s very quick, simple and heavenly, testament to the magic of just-harvested ingredients.
RECIPE serves 6
30g unsalted butter
1 medium onion, chopped
2 large courgettes (or 3 medium) diced
1 fat garlic clove, crushed
1 litre of hot chicken or vegetable stock
1kg of peas in the pod, or around 400g shelled peas
a few sprigs of fresh basil
Melt the butter in a large pan over a low heat, add the onion with a good pinch of salt, cover and soften gently for around 15 minutes.
Add the diced courgette and garlic, stir well and cook for a couple of minutes more before adding the stock and most of the peas – save a handful to put in whole at the end – with the basil.
Bring to the boil then cover and simmer for around ten minutes until the courgette and peas are tender.
Blitz using a hand blender – or in batches in a worktop blender – until smooth, season, then add the remaining peas. Bring back to the boil then simmer gently for a few minutes until the whole peas are cooked but retain their crispness.
Serve in bowls with a light drizzle of olive oil, or a swirl of double cream, alongside some toasted ciabatta or rustic bread.