Pea & pea shoot soup with coriander and sweet chilli cream

Ingredients (serves 4)

• 2 tbs olive oil
• 20g unsalted butter
• 1/2 tsp ground cumin
• 2 tsp grated ginger
• 1 onion, finely chopped
• 1 potato, peeled, chopped
• 1/2 bunch coriander, stems cleaned and chopped, leaves picked
• 500g frozen peas
• 50g pea shoots (see note), plus extra to garnish
• 3 cups (750ml) chicken stock
• 2 tbs sweet chilli sauce
• 200ml creme fraiche or sour cream
• Juice of 1 lemon

  Method

  1. Heat oil and butter in a large pan over low heat. Add cumin and ginger and stir for a few seconds until fragrant. Add onion, potato and coriander stems and cook, adding a little water occasionally to keep vegetables from catching, for 5 minutes. Add peas, shoots, stock and coriander leaves. Bring to the boil, then simmer over low heat for 3 minutes.
  2. Meanwhile, swirl sweet chilli sauce through the creme fraiche or sour cream.
  3. Remove soup from heat, then use a stick blender to puree soup until smooth (or cool slightly, then puree in batches in a blender and return to pan). Warm over low heat, then season and stir in lemon juice.
  4. Ladle soup into bowls. Top with a swirl of sweet chilli cream and extra pea shoots.