Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 10 ounces | Fresh peas; shelled |
| 3 pints | Vegetable stock |
| 32 \N | Tender green asparagus spears; peeled |
| 6 ounces | Mange tout |
| 6 ounces | Broad beans; shelled |
| 6 ounces | Spring onions; trimmed |
| 24 \N | Baby carrots; trimmed |
| 24 \N | Baby turnips; trimmed |
| 24 \N | Baby leeks; trimmed |
| 4 tablespoons | Creme fraiche |
| 50 grams | Unsalted butter |
| 24 \N | Watercress leaves; finely shredded |
Cook the peas in boiling water until just tender, then remove about a third of them and refresh in iced water. Set aside. Continue to cook the remaining peas until they are very tender, then drain and blend to a fine puree. Set aside.
Bring the stock to the boil in a pan, then cook all the remaining vegetables separately in it until just tender, removing them with a slotted spoon before adding the next lot.
Put 18floz of the stock into a separate pan and stir in the creme fraiche.
Bring to the boil and stir in the pea puree, butter and watercress.
Reheat the vegetables in the pea and watercress sauce, then ladle the mixture into 4 shallow bowls and serve.
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