Spring pea soup
Ingredients
- 1 litre quality chicken stock
- 500g sugar snap peas
- 80g butter
- Extra virgin olive oil
- 2 tsp fennel seeds
- 1 fresh bay leaf
- 4 cloves garlic, finely chopped
- 1 small brown onion, finely diced
- 2 leeks, finely sliced
- 2 large waxy potatoes, peeled and sliced very finely
- Salt flakes
- Freshly ground black pepper
- 200g fresh peas (podded weight)
- ½ bunch flat-leaf parsley, picked and chopped
- 400g English spinach leaves
- 2 handfuls sorrel (optional)
- Sour cream, to serve
- Fresh horseradish (or jarred, unsweetened), to serve
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