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Pea Soup

Pea Soup

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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Servings

4 Servings

Ingredients

  • 1 tablespoon olive oil
  • 4 shallots finely chopped
  • 1 stick of celery cut in half (will be discarded from the soup before blending)
  • 1 chicken stock cube dissolved in 570ml of boiling water
  • 1 vegetable stock cube dissolved in 570ml of boiling water
  • 1 kilo frozen peas look for petit pois – the smaller ones
  • Sea salt and white pepper to taste
  • Optional: Olive oil mint pea shoots, and black pepper for garnish

Instructions

  • Finely chop the shallots and cut the celery stalk in half.
  • Place a saucepan on the stove with the olive oil, sauté the shallots until translucent. Add the celery stalk and season lightly with sea salt and white pepper.
  • Add the frozen peas and stir for about 2 minutes.
  • Dissolve the chicken and vegetable stock cubes in a little over a litre of boiling water. Pour into the saucepan, bring to the boil reduce to a medium heat. Cook for 20 minutes.
  • Remove from the heat, discard the celery stalk and blend either in a liquidiser or with a hand held blender.
  • Place in individual serving bowls with a drizzle of olive oil for garnish and some pea shoots and mint.
  • LISA’S TIP: If you find that the soup is too thick after blending, pour in a little water to thin out the soup. Alternatively you can pour the soup through a fine meshed sieve. You may also wish to freeze this soup, for a maximum of 2 -3 months.
  • Recipe printed with permission from My Relationship with Food: 100 Recipe to Noursh Mind, Body & Soul