Fresh pea and scallop soup

• 1 celery stick, trimmed and diced
• ½ onion, peeled and diced
• ½ leek, trimmed and diced

Sweat the celery, onion, leek and garlic in the butter until soft but not coloured. Add the flour and stir in well, then pour in the stock, stirring. Bring to the boil, then reduce the heat and simmer for 10 minutes. Strain the stock and leave to cool completely.

Meanwhile, add the peas to a pan of boiling salted water, bring back to the boil and boil for 1 minute. Drain and refresh wit