This article was written for Annabel & Grace, which is now part of Rest Less.
OK, OK. I know pea soup is a simple thing and you probably don’t even need a recipe. But just in case you do, here is mine. It is so delicious (a much used word but so often the only one that does a taste justice) and it’s also easy to make. I have eaten it three times this week. For some reason I just can’t get enough of its velvety, moreish taste.
Frozen peas – well most of us keep those in the freezer, so that’s easy. But it’s essential to use shallots instead of regular onion and the single cream is a must!
Pea soup. Not fog, a fab.u.lous soup.
4
servings15
minutesIngredients
1 – 2 tbsp olive or rapeseed oil
6 medium size banana shallots, chopped
400g frozen petit pois
100 – 200ml single cream
600ml chicken or vegetable stock
Directions
- Add the oil to a deep frying pan on medium heat and when warm, add the shallots and cook for 5 – 10 mins until translucent but not caramelised.
- Bung in the frozen peas and stock and bring to the boil. Reduce the heat and then simmer for 10 mins. Season with sea salt and freshly ground pepper.
- Add the cream and blend in a liquidiser until a smooth consistency.
- Serve in warmed bowls. Fabulous with artisanal bread and lashings of butter.
Notes
- Can be frozen if you can manage to save any for another day!
- Quantities easily halved if you want to serve two people
- Add garlic if liked, 2 cloves sliced. Cook at the same time as the shallots.
- Based on a James Tanner recipe
Check out our other super soup recipes here