Summer Pea Soup

This soup can be served hot but is absolutely amazing served cold. For lunch serve with walnut bread, as a starter to an evening meal try crumbling some crispy bacon on the top.

Ingredients

900g fresh peas (could use frozen)
1 Litre chicken or vegetable stock (Marigold is a good choice)
1 onion, chopped
1 clove of garlic,cruched
½ tsp nutmeg
Salt & black pepper
2 limes, juice of
150ml ¼ pint crème fraiche or sour cream

Method

1. Place all the ingredients in a pan apart from the lime juice and the crème fraiche or sour cream.
2. Bring to the boil and simmer for 10 minutes or until the onion is soft.
3. Cool slightly and then puree.
4. If serving hot, add the lime juice and bring back to the boil. Swirl in the crème fraiche or sour cream before serving.
5. If serving cold, add the lime juice and the crème fraiche or sour cream, stir thoroughly and chill before serving.