Pea Soup
This is a really, really simple recipe which can be jazzed up as much as your imagination will allow. Pea soup is a lovely, clean, fresh tasting dish which is equally at home as a comforting winter meal or as part of a fine dining menu. This is a basic soup which I serve with the ham hock tortellini however at the end I'll give a few more ideas you might like to experiment with.
This recipe will make 2 portions.
Start by slowly cooking a large, chopped onion and a clove of chopped garlic in a good nugget of butter, about 50g (you can cut this down if you're watching your figure!). Once the onion is softened but not browned add 250g peas, frozen peas are absolutely fine. Cover the peas with 1 pint of chicken stock (veg stock is fine for vegetarians) and simmer for 4 minutes until the peas are tender. Pour the mixture into a liquidiser and blend until smooth then return to the pan and season. If the soup seems to thick you can thin it down with milk or cream, depending on how rich you want to make it.
A Few Variations:
1. To add more depth to the flavour add in 2 sticks of chopped celery and the chopped green leaves from a leek with the onion.
2. Just before you blend the soup add a handful of fresh mint leaves
3. Add double cream at the end of the cooking to make the soup richer
4. Add half a can of coconut milk for something a bit more unusual
5. For a more refined finish, strain the liquidised mixture through a fine seive
6. Try serving the soup chilled, either in shot glasses or in small bowls with parmesan ice cream
This recipe will make 2 portions.
Start by slowly cooking a large, chopped onion and a clove of chopped garlic in a good nugget of butter, about 50g (you can cut this down if you're watching your figure!). Once the onion is softened but not browned add 250g peas, frozen peas are absolutely fine. Cover the peas with 1 pint of chicken stock (veg stock is fine for vegetarians) and simmer for 4 minutes until the peas are tender. Pour the mixture into a liquidiser and blend until smooth then return to the pan and season. If the soup seems to thick you can thin it down with milk or cream, depending on how rich you want to make it.
A Few Variations:
1. To add more depth to the flavour add in 2 sticks of chopped celery and the chopped green leaves from a leek with the onion.
2. Just before you blend the soup add a handful of fresh mint leaves
3. Add double cream at the end of the cooking to make the soup richer
4. Add half a can of coconut milk for something a bit more unusual
5. For a more refined finish, strain the liquidised mixture through a fine seive
6. Try serving the soup chilled, either in shot glasses or in small bowls with parmesan ice cream
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