Pea soup
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1–2
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.
For this recipe you will need a blender or food processor.
By James Tanner
From Ready Steady Cook
Ingredients
- 1 tbsp olive oil
- 1 garlic clove, chopped
- ½ onion, chopped
- 200g/7oz frozen peas
- 300ml/10fl oz chicken stock (or vegetable stock)
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- mint leaves, to garnish (optional)
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 stock. Bring to the boil, then reduce the heat and simmer for 10 minutes. Add the cream.
Blend the soup until smooth (use a stick blender, food processor or blender).
Season to taste and serve in a warm bowl, garnished with mint (if using) or a swirl of cream.
Recipe tips
It's simplicity is the real joy of this recipe, but if you do want to jazz it up, try garnishing with pieces of fried bacon or pancetta, shredded ham or grated Parmesan.
Crème fraîche can be used instead of cream.
