Grass pea cream with prawns and rosemary

Ingredients

For 1 serving

• Dried grass peas60 g
• Shrimp120 g
• Potatoes80 g
• Onion40 g
• Extra virgin olive oil1 tablespoon
• Whole wheat bread30 g
• Rosemaryto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, shellfish,

Method

1. The day before, soak the grass peas in plenty of cold water for 24 hours, changing the water a couple of times; then drain and rinse them.
2. Peel the potatoes and cut them into chunks, peel and slice the onion. Put the grass peas, potatoes, onion and a sprig of rosemary in a pot, cover generously with cold water, bring to the boil and simmer gently for 1 hour 30 minutes, until the grass peas are very soft.
3. Remove the rosemary and blend with a stick blender until smooth, adding hot water if it's too thick; adjust the salt.
4. Peel the prawns, remove the dark vein and pat them dry. Heat the oil in a frying pan over high heat with a few rosemary needles and sauté the prawns for 3 minutes, until pink and opaque; season with salt.
5. Meanwhile, toast the sliced wholemeal bread for 2–3 minutes, until crisp.
6. Serve the soup in a deep bowl with the prawns on top, a grind of black pepper and the toasted bread.