Meals and Courses

Summer Green Pea Soup

prep 10 mins or longer if shelling fresh peas cook 15 mins
  • 1 tablespoon butter
  • bunch of spring onions, chopped
  • 1.25 kg (2½ lb) fresh peas, shelled, or 500 g (1 lb) frozen peas
  • 750 ml (1¼ pints) vegetable stock (see page 13)
  • 2 tablespoons thick natural yogurt or single cream nutmeg
  • 1 tablespoon chopped and 2 whole chives, to garnish

Melt the butter in a large pan and soften the onions, but do not allow them to colour. Add the peas to the pan with the stock. Bring to the boil and simmer for about 5 minutes for frozen peas, but for up to 15 minutes for fresh peas, until they are cooked. Be careful not to overcook fresh peas or they will lose their flavour.

Remove from the heat and purée in a blender or food processor. Add the yogurt or cream and grate in a little nutmeg. Reheat gently if necessary, and serve sprinkled with chives.

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