Cold broad bean soup

• By Nick Camilleri Preziosi and Alex Mattei

Serve this starter with Pasqua Terre Del Sole Soave.

For 6 people, you will need:

Two medium shallots (finely chopped), olive oil, four medium-sized potatoes (peeled and cut into 1cm pieces), one teaspoonful of salt, a cupful of white wine, three and a half cupfuls of stock made from a ham-bone, three cupfuls of fresh broad beans (podded) one cupful of frozen baby peas (thawed), half a cupful of crème fraîche or cream, salt and pepper.

Cook the shallots in oil in a heavy saucepan over moderate heat, stirring, until softened, for about two minutes. Add the potato, sprinkle with salt and pepper and cook, stirring, for two minutes. Add the stock and wine, and leave to simmer, covered, until the potato is tender, for about 15 minutes. Add the broad beans for the last five minutes. When tender, add the peas and crème fraîche, and leave to simmer uncovered, for two minutes.

Purée the soup in batches in a blender (use caution when blending hot liquids), then push it through a fine sieve into a storage container, and chill it. This can be done up to two days in advance. Serve the soup with crispy cubes of pancetta or Parmesan crisps.