Sugar snap soup
Ingredients
- 300 g potatoes, peeled and chopped
- 600 g sugar snaps, prepared and chopped
- 1 shallot, finely chopped
- generous knob of butter
- 200 ml white wine
- 600 ml chicken stock
- 100 ml cream
- salt, white pepper
- 1 tbsp fresh thyme leaves
- 1 unwaxed lemon, zest finely grated
Method
- In a saucepan melt the butter over moderate heat, add shallot and sweat for a few minutes until softening. Add potato, stock, wine and cream. Cover, bring to the boil and cook for 10 minutes. Add sugar snaps and thyme, continue to cook for another 20 minutes. Remove from heat, add lemon zest, blend to a smooth consistency, pass through a fine-meshed sieve. Adjust thickness as preferred, season to taste.