Pea Soup
This pea soup recipe is one you’ll do time and time again after seeing how easy it is to do. The soup has a smooth, velvety texture enriched by the double cream and a naturally sweet taste that’s brightened by a touch of mint. It’s an ideal starter or you can enjoy as a light meal with some deliciously crusty bread.
What you'll need:
- ½ onion
- 200g frozen peas
- 1 tablespoon olive oil
- 1 garlic clove
- 50ml double cream
- 300ml chicken stock (or vegetable stock)
- Salt and ground black pepper
- Sprig of mint
- White baguette
- Butter
Nutritional Info
- Energy (Kcal) 526
- Fat (g) 36.6
- Saturates (g) 15.9
- Carbohydrates (g) 34
- Sugars (g) 13.7
- Fibre (g) 9.6
- Protein (g) 14.2
- Salt (g) 2.5
- Claims: vegetarian
Method:
- Turn your oven on and leave to pre-heat.
- Chop the onion and mince the garlic, set aside.
- Heat the olive oil in a saucepan over a medium heat and add the onion and garlic and fry for around 4 minutes until softened.
- Add the frozen peas and the stock and bring to the boil.
- Reduce the heat slightly and simmer for 10 minutes.
- While waiting for your soup, grab your baguettes and sprinkle with a little cold water. Place them onto a baking tray in the middle of your oven for 7-10 minutes.
- Remove the baguettes from the oven and slice into portions, spread with butter.
- When your soup is ready, slowly pour in the double cream and use a hand blender to liquidise the soup until smooth.
- Season with salt and pepper to taste and serve in your soup bowl.
- Finish with a sprig of mint.
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