Pea Soup

The smaller the cubes, the faster they cook and the creamier the soup will be.

For a vegetarian version, simply use clear vegetable stock.

Only cook until the potatoes are soft – this helps preserve the peas' bright color.

Puree with an immersion blender directly in the pot, starting slowly to avoid splashing.

Add Tabasco drop by drop and taste in between so the heat doesn’t become overpowering.

Keep warming gently so the cream and butter don't split and the soup stays silky.

Fry bread cubes in a little butter until golden brown and add them to the soup just before serving so they stay crispy.