Jersey Royal Potato and Pea Soup with Smoked Salmon Cream

Melt the Jersey butter in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the scrubbed Jersey Royal potatoes to the saucepan and cook for a further 5 minutes, stirring occasionally.

Pour in the vegetable stock and bring to a simmer. Cook until the potatoes are tender, about 15-20 minutes.

Add the fresh peas to the soup and cook for the last 3 minutes, until bright green and tender.

Remove the saucepan from the heat and let it cool slightly. Carefully blend the soup using a blender or an immersion blender until smooth and creamy. Add Jersey milk to achieve desired consistency.

Season the soup to taste with salt and freshly ground black pepper.

While the soup is cooking, prepare the smoked salmon cream. In a small bowl, combine the double cream and finely chopped smoked salmon. Stir gently to infuse the cream with the salmon flavour. (Optional: Refrigerate the cream for at least 10 minutes to allow the flavour to develop further).

Ladle the soup into bowls. Swirl a spoonful of the smoked salmon cream over each bowl.

Garnish with freshly chopped dill and serve immediately.