- 25g/1oz butter
- 1 large banana shallot, peeled, finely chopped
- 1 large garlic clove, peeled, finely chopped
- 1 medium cucumber, peeled, cut in half lengthways, seeds scooped out using a teaspoon and discarded, flesh sliced into half-moons
- Large pinch freshly ground nutmeg
- Sea salt flakes and freshly ground white pepper
- 220g/½lb fresh peas, pods removed (podded weight)
- 200ml/7fl oz fresh chicken stock
- 1 soft-leaved round lettuce, core removed, leaves separated, core and leaves chopped
- 8 large sorrel leaves, chopped
- 2 tbsp crème fraîche
- 2 handfuls cooked North Atlantic prawns, to serve (optional)
- Heat the butter in a pan over a low to medium heat. When the butter is foaming, add the chopped shallot and garlic and fry for 8-10 minutes, stirring regularly, or until softened but not coloured.
- Add the sliced cucumber and nutmeg and season, to taste, with salt and freshly ground white pepper. Stir well and continue to fry the mixture for 3-4 minutes, stirring occasionally, until soft and translucent.
- Add the peas and stock to the pan and bring the mixture to a simmer. Cover the pan with a lid and cook gently for 6-8 minutes, adding a little more stock as necessary to prevent the mixture from drying out, until the peas are tender. Remove the pan from the heat and set aside to cool slightly.
- When the mixture has cooled, transfer it to a food processor and blend to a smooth purée. Set aside to cool further.
- When the mixture has cooled, add the chopped lettuce leaves and stalk and the chopped sorrel and blend again until smooth.
- Pass the mixture through a fine sieve into a large bowl. Whisk in the crème fraîche until well combined, then chill in the fridge until cold.
- To serve, ladle the English garden soup into shallow serving bowls. Garnish with the cooked prawns, if using.