Ingredients

Steps

• Fry the butter, shallots, and garlic in a hot saucepan for two minutes until softened.
• Add the peas and stock, bring to the boil, and simmer for 3 minutes.
• Transfer the mixture to a blender, add the cream, and blend until smooth.
• Return the soup to the saucepan to heat through and season with salt and pepper.
• Pour into bowls and garnish with ham, crème fraîche, watercress, pea shoots, and olive oil.