My mother sent me her favourite pea soup recipe in time for one of my Secret Kitchen dinners, assuring me everyone would adore it.  I played with it just a bit, and the result was absolutely delicious.  Thank you mum!

If you’re making your own vegetable stock - simmer chopped carrots, onions, leeks and celery with bay leaves, parsley stalks, a sprig of thyme, several peppercorns and a pinch of salt for an hour or more until its flavour has really developed. 

You can serve this soup hot or chilled.  I like it chilled, in early summer when English peas are in season.  Buy a big bag, find a friend, pour yourselves big G&Ts, and get podding. (Add the pods to the stock pot.)