English Pea Soup

English Pea soup is a light soup full of the joys of Spring. Please note that it does actually make a difference when you use English peas for this pea soup. They're sweeter, fresher-tasting, and stay greener when you cook with them. If you are unable to find English peas then frozen peas will suffice but the resulting flavour of the English Pea soup will be different!

English Pea S

Have you considered making other soups such as: Tomato Soup, Mulligatawny soup orWatercress soup?

Serves: 4

Ingredients:
3 cups English peas (shelled)
1 cup spring onions (sliced)
2 tbsp olive oil
2 cups chicken or vegetable broth
¼ cup crème fraiche or sour cream
1 tbsp basil (chopped)
1 tbsp mint (chopped)
salt and pepper (to taste)

Method:

1. Heat a heavy saucepan on a medium flame.

2. When pan is hot, add olive oil and onions.

3. Lower heat and cook for about five minutes or until the onions start to soften and become golden in color.

4. Stir in your shelled peas.

5. Add a dash of salt.

6. Cook uncovered for about five minutes, stirring occasionally.

7. Add the broth.

8. Cook until everything is heated through.

9. Taste the peas to see if they're done. They should be cooked through but not "mushy".

10. Add the basil.

11. Add the mint.

12. Puree everything using either a blender.

13. Return the soup to the saucepan.

14. Add the crème fraiche or sour cream.

15. Season with the salt and pepper.

16. Serve immediately.

Tip:

1. The key to this soup is to make it as soon as possible after buying your peas. The sugar-to-starch conversion process begins as soon as the peas are picked so the fresher, the better. It is also important to chill the peas before cooking. This helps them retain their vibrant colour.

English Pea Soup