Pea soup
This easy pea soup recipe is one you'll make time and again when you're in a rush. The recipe scales up easily and freezes well, so there's no reason not to make loads.
By James Tanner
From Ready Steady Cook
Ingredients
- 1 tbsp olive oil
- 1 garlic clove, chopped
- Β½ onion, chopped
- 200g/7oz frozen peas
- 300ml/10fl oz chicken stock (vegetarians may substitute vegetable stock)
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- mint leaf, to garnish
Method
Heat the oil in a saucepan over a medium heat. Add the onion and garlic and fry for 3–4 minutes, until softened.
Add the frozen peas and chicken or vegetable stock and bring to the boil. Reduce the heat and simmer for ten minutes.
Add the cream and use a hand blender to liquidise the soup.
Season, to taste and serve in a warm bowl, garnished with a mint leaf.
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