Lentil & pea soup

To make the stock, heat the oil in a large saucepan, add the vegetables and fry for 2–3 minutes, then add the vegetable trimmings and bouquet garni and season well. Pour over the measurement water and bring to the boil, then reduce the heat and simmer gently for 1½ hours or until reduced to 900 ml (1½ pints). Drain over a bowl, discarding the vegetables and retaining the stock.

Heat the oil in a medium saucepan, add the leek and garlic and fry over a low heat for 5–6 minutes until the leek is softened.

Add the lentils, stock and herbs and bring to the boil, then reduce the heat and simmer for 10 minutes. Add the peas and cook for a further 5 minutes.

Transfer half the soup to a blender or food processor and blend until smooth. Return the blended soup to the pan, stir to combine with the unblended soup, then heat through and season with plenty of pepper.

Stir together the crème fraîche and mint. Serve the soup topped with the crème fraîche.