Recipe

Step 1: Sweat onion, fennel and leeks in butter and olive oil until soft and transparent. Season liberally with salt.

Step 2: Add water and bring to a boil. Reduce heat and simmer gently for 10-15 minutes.

Step 3: Add peas and chopped herbs. Bring back to the boiling point.

Step 4: Purée all in a blender until smooth and pass through a fine sieve. Adjust seasoning to taste, finish with a touch of fresh lemon juice.

Makes 2 litres