approx. half pound sugarsnap peas (250g.) (no need to pod them - use skins)
2 small/medium white potatoes
1 small(ish) white onion - peeled & roughly chopped
large clove of garlic - peeled and chopped
small knob of butter
Hot vegetable stock
salt, white pepper
Put all your ingredients, except the stock, into a large Pyrex bowl
Zap until the veg. are beginning to soften
Add enough stock to well cover the veg. and zap again, for approx. another 5 mins/10mins.
Cool slightly, adjust seasoning if necessary - if it's too salty - add a little maple syrup or sugar to taste.
Pour into your liquidiser
On a fast speed, liquidise until you have a nice creamy consistency - adding a little milk or more stock, if you need to and re-adjust seasoning.
Surprisingly, the peas and their pods liquidise very well.
Serve with a little cream or small knob of butter.
You can adjust the quantities easily with this recipe, just adding the right amount of stock for a creamy consistency. It's also very nice chilled served with a dollop of cream.