Pea soup recipes
Our top 3 of 14 Pea soup recipes
-
Belvoir Fruit Farms Thai Pea Soup
-
Pea Soup
-
Pea & Roasted Garlic Soup
-
Recent recipes
-
View all 14 variations
Ingredients
- 1 large onion. finely chopped
- 2 cloves garlic- peeled and finely chopped
- 2 tbsp Groundnut Oil
- 2 lemongrass stalks, bashed and halved
- 800ml chicken stock
- 2 tsp Thai red curry paste
- 3 tblsp belvoir fruit farms organic ginger cordial
- 250g frozen peas
- 400ml coconut milk
- 2 tbsp Thai fish sauce
- 4 tbsp freshly squeezed lime juice
- 4 spring onions
- 12 chopped coriander
Method
- 1. Fry the onion and garlic in the groundnut oil till translucent. Add the lemongrass and red curry paste and cook for a further three minutes.
- 2. Add the stock and Belvoir Fruit Farms’ ginger cordial and leave to simmer for 20 minutes.
- 3. Skim the red oil off the surface and fish out the lemongrass stalks. Add the peas and cook for 5 minutes.
- 4. Pour the contents into a liquidiser and blend until smooth.
- 5. Just before serving add the coconut milk, fish sauce and lime juice to the mixture.
- 6. Season to taste. Sprinkle a few chopped spring onions and some fresh coriander over each bowl of soup and serve.
MustardComms has contributed to these popular cooking recipes:
Be the first to comment
Add commentIngredients
- 2 pkts frozen peas
- 2 Leeks. sliced
- 2 tbsp olive oil
- 1 pint chicken stock
Method
- 1. Pour the oil into a large pan and heat.
- 2. Add the leeks and fry for 2-3 mins.
- 3. Add the peas and then add the chicken stock and cook for 30 mins.
- 4. Zschoosh with a zschoosher
Tips
Don't panic if you've only git one garlic in your basket, it'll be fine, just not quite as intense.
Be the first to comment
Add commentIngredients
- 4 head of garlic
- 2 tabs olive oil
- 50g butter
- 2 onions. peeled and roughly chopped
- 1kg frozen peas
- 1 litre vegetable stock
- TO SERVE
- 55g Creme Fraiche
- 1 tab chives chopped
Method
- Pre-heat oven to 180DegC/350DegF/Gas Mark 4.
- Wrap the garlic in foil and roast at 180oC for 40 mins or until soft. Fry the onion in butter and oil for approx 3 mins until soft. Add the frozen peas and coat in the oil and butter mixture. Add the stock and bring to the boil, reduce the heat and simmer for 5 mins. Bring the garlic out of the oven and leave to cool for 5 mins ,cut the top off and squeeze the soft roasted garlic into the pea soup, puree roughly. Serve with dollops of crème fraiche and chopped chives.
Be the first to comment
Add comment