Pea Soup
Over a year ago
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Ingredients
- 1 tbsp. olive oil
- 4 shallots, finely chopped
- 1 stick of celery, cut in ½ (will be discarded from the soup before blending)
- 1 chicken stock cube dissolved in 1 pint of boiling water
- 1 vegetable stock cube dissolved in 1 pint of boiling water
- 1000g peas frozen
- salt
- salt and pepper to taste
- croutons (optional)
- Mint leaves (for decoration)
- Creme Fraiche (fromage frais will work too)
Accompaniment
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Description
There are other alternatives to the crème fraîche being used in this recipe, like single (running) cream, double (whipping) cream and even milk.
Method
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1
Finely chop the shallots and cut the celery stalk in half
Place a sauce pan on the stove with the olive oil, sauté over the shallots until translucent, add the celery stalk and season lightly with salt and white pepper
Add the frozen peas and stir for about 2 minutes
Dissolve the chicken & vegetable stock cubes in 2 pints of boiling water, then pour into the sauce pan, bring to the boil then reduce to a medium – high heat and cook for 20 minutes
Remove from the heat, discard the celery stalk and blend either in a liquidiser or hand held blender
Place in individual serving bowls with a drizzle of olive oil for garnish and some homemade croutons and serve with a dollop of yogurt or crème fraîche, if you like
Enjoy!
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