Soup for Nico

Broad bean and watercress soup with pea shoots

1 medium white onion, diced

60g butter

500g frozen broad beans
1 bag (or large bunch) watercress, washed and roughly chopped

1 litre chicken stock

organic plain yoghurt

1 bag (or small bunch) pea shoots

Salt and pepper

Sweat the onion in the butter for five minutes in a heavy-bottomed saucepan. Tip in the frozen broad beans, coat with butter and cook gently (until thoroughly defrosted - about 10 mins). Tip in the roughly chopped watercress, stock and bring gently to a simmering point for a minute or two. Turn of the heat, allow to cool a little, and taste - then season with salt and pepper. Blend until smooth. Gently reheat, but don't serve it too hot. Garnish with a swirl of yoghurt and a handful of peashoots in the centre of each bowl. You'll need plenty of bread with it.