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English garden soup with prawns

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  • 25g/1oz butter
  • 1 large banana shallot, peeled, finely chopped
  • 1 large garlic clove, peeled, finely chopped
  • 1 medium cucumber, peeled, cut in half lengthways, seeds scooped out using a teaspoon and discarded, flesh sliced into half-moons
  • Large pinch freshly ground nutmeg
  • Sea salt flakes and freshly ground white pepper
  • 220g/½lb fresh peas, pods removed (podded weight)
  • 200ml/7fl oz fresh chicken stock
  • 1 soft-leaved round lettuce, core removed, leaves separated, core and leaves chopped
  • 8 large sorrel leaves, chopped
  • 2 tbsp crème fraîche
  • 2 handfuls cooked North Atlantic prawns, to serve (optional)