Pea Bisque with Lavender Crème Fraîche and a Pea Tendril Salad

This bisque is a beautiful way to showcase the simple essence of peas. It makes for a wonderful spring dish to celebrate the thaw of winter.

Serves 6

For the pea bisque

500g frozen peas

200g chopped onions

20g chopped shallots

1–3 green/wet garlic cloves, chopped

olive oil

450ml full-fat milk

150ml whipping cream

225g fresh spinach leaves

For the lavender crème fraîche

250ml whipping cream

2 sprigs of lavender

200ml crème fraîche

For the dressing

¾ teaspoon pink peppercorns

1/3 teaspoon Dijon mustard

juice of 2 lemons

100ml extra virgin olive oil

For the salad

pea tendrils

pea shoots

edible flowers

chive blossoms, optional

freeze-dried peas

crushed pink peppercorns

salt and freshly ground black pepper

First make the bisque. Blanch the peas in boiling water for 3–5 minutes. Drain and refresh in cold water; set aside. Sweat the onions, shallots and green garlic in a splash of olive oil in a large saucepan until translucent, stirring occasionally.

Pour the milk and cream into the pan, stir and bring to a simmer. Reduce by half. Remove from the heat. Add half of the peas to the soup base, then blend with a hand blender (or in batches in a blender). For a very smooth bisque, pass it through a sieve. Transfer the soup to a metal container and set in an ice bath to chill quickly.

Meanwhile, blanch the spinach in boiling water for 30 seconds until soft, then drain and shock in iced water to keep the bright green colour. Drain well. Blend with the remaining peas to make a smooth purée, then add to the cold soup and stir to amalgamate. Season to taste with salt and pepper. (The bisque can be kept in the fridge for up to 2 days).

To make the lavender crème fraîche, heat the whipping cream with the lavender in a saucepan, then simmer on a very low heat until reduced to about a quarter of the original quantity. Leave to cool completely. Whip the crème fraîche with an electric mixer until very thick. Add the lavender cream with salt and pepper to taste and mix well. Keep in a cool place.

For the dressing, blend the pink peppercorns, Dijon mustard and lemon juice together in a blender or food processor. Slowly add the olive oil through the feed tube. Season to taste.

Drizzle the dressing over the salad ingredients and season with salt, then toss to mix. Serve the salad and lavender crème fraîche with the soup, or pile the salad in the centre of each bowl, place dollops of lavender crème fraîche around the salad and ladle the bisque into the bowls.

Pea Bisque with Lavender Crème Fraîche and a Pea Tendril Salad