We recently ate a lovely meal at Maris, with a friend who was out from London for his mother's funeral. I do love this little intimate restaurant, with its marble topped tables, fantastic sommellier, bread which comes complete with whipped French butter and something olivey, beautiful big glasses and a lovely buzzy busy feel.
I had a superb piece of grilled black Angus rib eye steak, perfectly cooked. And for desert a banana meringue with soft ice cream and something passionfruity. But the very best was the entree, a simple green vegetable soup.
Since that time I have been searching to replicate the spring green freshness of this soup. I have tried soup with zucchini, broccoli, potato, all to no avail. I hit pay dirt with this recipe, which is simplicity itself.
A cup of podded broad beans
A cup of frozen or fresh peas
Half a cup (or maybe more) of thickened cream
Half a cup (or maybe less) of chicken stock
Bring a large pot of water to the boil. Add some sea salt, the broad beans and the peas (I put the peas in a sieve so you can retrieve them earlier if needs be). Simmer until both are cooked. Pod the broad beans and put all ingredients in a food processor. Add as much cream or stock as is necessary to get a thick consistency. Reheat gently.
This soup is completely perfect for Spring. Enjoy!