Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 97

peas, watercress, prawns, baguette, vegetable stock, shallots, soft butter, mace

Peel 2 medium shallots and chop them quite finely, then let them cook in a little oil over a moderate heat, till they are soft and translucent. Tip in 500g (podded weight) fresh peas then 1 litre vegetable stock. Stir and leave to simmer for 5 minutes.

Put most of the peas and the liquid into a food processor or blender and blitz till smooth. Add a bunch of watercress and continue processing till smooth, then return to the rest of the soup. Making it this way will give you a lightly-textured soup, more interesting than a totally smooth one. Check the seasoning.

For the prawn soldiers, roughly chop 150g shelled prawns. Cube 50g butter and mash the chopped prawns into it. Season with black pepper and a pinch of ground mace.

Thinly slice a small baguette. Spread the prawn butter on to the bread and bake for 10 minutes at 200ºC/Gas 6, or cook under an overhead grill if you prefer. Serve with the hot soup.

For 4. Sweet pea soup, crisp prawn toasts.