- 2 garlic cloves, crushed
- 1 cup Woolworths organic cream
- 1 cup Woolworths organic vegetable stock
- 4 cups pea tendrils
- Sea salt and freshly ground black, to taste
Place the garlic, cream and stock into a saucepan. Cook over a medium heat for 5 minutes.
Add the pea tendrils and season to taste.
Cook for a further 5 minutes over a low heat, or until the pea tendrils are soft. Blend the soup and serve immediately.
Cook’s note: Serve with very charred sourdough. Look for seasonal pea shoots at Woolies.