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Snow-pea greens are always available in Asian supermarkets; watercress, with its sharper taste, is a good alternative.

Servings: 4

Ready time: 25 minutes

Ingredients

4 oz (115 g) sugar snap peas

4 oz (115 g) snow peas

2 leeks, thinly sliced, white and light green parts only

1/2 cup Yukon gold potatoes, peeled and chopped

3 cups chicken stock or water

2 oz (55 g) snow-pea greens

1 cup buttermilk

Salt and freshly ground pepper

2 tbsp chopped chives

1/4 cup flaked smoked trout

Method

String sugar snaps and snow peas and cut into 1-inch pieces. Combine with leeks and potato in a pot.

Add stock and bring to boil.

Reduce heat and simmer gently for 8 to 10 minutes, or until vegetables are tender. Add snow-pea greens and simmer for 2 more minutes or until tender.

Purée in food processor or blender with buttermilk. Season well with salt and pepper. Use a frother or small hand blender to froth soup for a modern look. This gives it a lighter texture.

Serve garnished with chives and flaked smoked trout.

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