For The Vegetable Stock
Sweat off 2 onions, 2 slicks of celery till translucent, add 2kg of pea pods and cover with cold water. Bring to a boil, then take it off of the heat and leave till cooled. Strain.
For The Soup
Sweat off the shallots and garlic in a wide bottomed pot with the butter and season with salt.
Once they have sweated off, add the chicken stock and bring to the boil. Once boiling add the wild garlic and peas. Bring back to the boil and cook for 5-8 minutes till the peas and wild garlic are tendered. Blend at full speed in a liquidiser and add the creme fraiche.
Strain through a fine sieve and chill immediately.
Serve cooled in chilled bowls. Top with fresh St Tola goats cheese, black olive tapenade and garlic flowers.
