Ingredients (serves 3-4):

- 600ml water

- 200g peas in pods (or 100g frozen peas)

- 2 fennel tops

- 6 round-leaved mint tops mint

- 36 blackcurrants

- a few wild marjoram

- 2 wild pea flowers for each bowl

- salt and pepper .

Method:

1. Shell the peas (if using podded ones; definitely the tastier option) then put pods in blender with mint and fennel.

2. Blitz for 30 seconds, leave to infuse for 5 minutes, then sieve- or for a really clear soup, strain through muslin.

3. Return to (rinsed) blender with blackcurrants, salt to taste and a couple of grinds of black pepper.

4. Cook peas in simmering salt water for 3 minutes, allow to cool then add to broth/tea.

5. Chill and serve with flowers scattered into each bowl.