Courgette and peas spring soup

She’s seasonal, she’s simple to make, she’s the perfect appetizer to serve to impress your guests. It gets bonus points because, other than being an incredibly easy and quick recipe, it can get whipped up the night before and stored in the fridge until you’re ready to warm it up and serve it to your friends.

Once it’s nice and warm, top it with whatever your heart wishes: some seeds and olive oil, more seasonal veggies (asparagus for instance), grated or crumbled cheese, croutons or my favorite, a couple of large king prawns, quickly sautéed.

---

Ingredients

Serves: 4 portions

Cooking time: 15 min

Prepping time: 10 min

• 6 small courgettes, partially peeled (the smaller the tastier)

• 300g peas, fresh or frozen

• 1 leek

• 1 potato

• A handful of spinach

• Salt and pepper

• Toppings of your choice

Preparation

• Bring a pot of water to boil and throw in the chopped courgettes and peas. The water shouldn’t be too much, just enough to fully submerge the vegetables.

• After 1 minute, strain them out and dunk them into a bowl filled with ice and water: this will ‘blanche’ them, which helps maintain the vegetable’s vibrant green colour while they cook.

• Place them again in the boiling water and add the peeled potato and the leek, season with some salt. Let it cook for about 10 minutes until the vegetables are cooked, and blend until smooth.

• Throughout this process, add water if necessary.

• Serve with a drizzle of olive oil and whatever topping you want: seeds, fresh or dried flowers, feta cheese or a couple of large shrimps.