This week's dish is a simple summer soup which can be served hot or cold and takes no time at all to prepare. It will come as no surprise to French speakers that it's a silky smooth soup – veloute literally means velvety – which can also serve as a sauce alongside leftovers or a piece of grilled fish.

The key to achieving maximum flavour is to use the freshest, sweetest peas you can find (or grow), though frozen peas will be adequate.

Pea and coconut veloute

Serves 4

100g butter

1 onion, chopped

50g celery, chopped

750g chicken stock

200g coconut milk

100g leek, green section only

600g fresh podded peas

20g pea shoots

Melt the butter in a saucepan then add the onion and celery and cook gently for five minutes until soft without letting them colour. Next add the stock and coconut milk and bring to the boil, simmering for 10 minutes. Chop the leek and add it to the pan along with 500g of peas and bring the liquid back to the boil. Cook for five minutes before liquidising, either in the pan with a hand-liquidiser or in a blender, and seasoning to taste.

To serve, warm the soup quickly to keep the colour. Add the remaining peas, pour the soup into bowls and garnish with the pea shoots.