Pea and Arugula Soup

3 tablespoons olive oil

2 bunches scallions, trimmed and roughly sliced

3 cloves garlic, peeled and roughly diced

3¾ cups chicken or vegetable broth

1¾ pounds shelled peas

½ pound arugula, plus a few extra leaves for serving

1¼ cups heavy (whipping) cream, plus more for serving

Salt and freshly ground black pepper

In a large saucepan, heat the oil and gently fry the scallions and garlic until soft. Add the broth, bring to a boil, then add the peas. Return to the boil, then cover and simmer for 20 minutes, or until the peas are very soft. Stir in the arugula, and cook for 2 to 3 minutes.

Pour the mixture into the bowl of a blender or food processor and puree (careful - the hot liquid will spurt up!). Add the cream, and season to taste. Chill or reheat, depending on whether you wish to serve the soup cold or hot. Swirl in a spoonful of cream, add a few arugula leaves, and serve.

Serves four.

"Taste" by Sybil Kapoor (2003 Whitecap Books)