Recipe - Spring Vegetable Blanquette

10 ounce Fresh peas; shelled
3 pt Vegetable stock
32 Tender green asparagus
spears; peeled
6 ounce Mange tout
6 ounce Broad beans; shelled
6 ounce Spring onions; trimmed
24 Baby carrots; trimmed
24 Baby turnips; trimmed
24 Baby leeks; trimmed
4 tablespoon Creme fraiche
50 g Unsalted butter
24 Watercress leaves; finely
shredded

Cook the peas in boiling water until just tender, then remove about a third
of them and refresh in iced water. Set aside. Continue to cook the
remaining peas until they are very tender, then drain and blend to a fine
puree. Set aside.

Bring the stock to the boil in a pan, then cook all the remaining
vegetables separately in it until just tender, removing them with a slotted
spoon before adding the next lot.

Put 18floz of the stock into a separate pan and stir in the creme fraiche.
Bring to the boil and stir in the pea puree, butter and watercress.

Reheat the vegetables in the pea and watercress sauce, then ladle the
mixture into 4 shallow bowls and serve.

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