How to make pea soup: Felicity Cloake's masterclass – recipe — theguardian.com

A soup for the brief homegrown pea season, now in full swing, rather than the comforting winter kind that’s as thick and yellow as a jug of custard. Once you’ve had your fill of peas popped straight from the pod, this is a good way to make use of those cosy-looking containers, as well as their sweet contents. 1.2kg peas in the pod, to get 450g shelled peas (or 450g frozen peas) 4 spring onions 2 rashers smoked streaky bacon (optional) 30g butter, or 2 tbsp rapeseed oil 750ml water (or vegetable stock if not using bacon) 1 squeeze lemon juice 1 pinch sugar (optional) Salt and black pepper 1 pinch nutmeg (optional)

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