From “Favorite Food at Home,” by Rachel Allen (Morrow). Serves 6-8.
Ingredients
4 1/4 cups vegetable or chicken stock
6 scallions, trimmed and sliced
4 garlic cloves, peeled and crushed
Salt and freshly ground black pepper
1 pound green peas (fresh or frozen)
9 ounces watercress, arugula or spinach, or a mixture of all three, roughly chopped and large stalks removed
3/4 cup plus 2 tablespoons light cream
Directions
Place the stock, scallions and garlic in a saucepan, season with salt and pepper and bring to a boil. Boil for about 4 minutes, until the scallions are soft, then add the peas and continue to boil over a high heat, removing the lid once the mixture comes to a boil.
After 1 minute, add the roughly chopped leaves and boil for a further 30 seconds to 1 minute, until the peas and greens are just tender. Add the cream and puree immediately. Season to taste and serve.
