Pea soup

On Sunday morning I made some pea soup. It’s a lovely recipe, tasty and easy to make. I made enough for three portions – one to take to work on Monday and two to freeze for later.

The recipe comes from the Gino D’Acampo Buonissimo! cookbook. It’s full of delicious recipes – give it a go.

4 shallots, finely chopped

800g of peas (fresh, ideally, but that might be difficult at this time of year. Frozen are fine)

800ml of vegetable stock

2 tablespoons of finely chopped, fresh parsley

100ml of double cream

A knob of butter

Salt and black pepper

Melt the butter in a large saucepan, with a dash of olive oil, and cook the shallots over a medium heat for 5 minutes.

Add the peas and then the vegetable stock.

Bring to the boil, then turn down the heat, add the parsley and simmer for 18 minutes or so, stirring occasionally.

Allow to cool slightly and then use a hand blender to blend the soup. Make it as smooth, or as chunky as you like. I find it’s quite nice to leave a fair few peas intact so there’s a variety of texture to the soup.

Add the cream to the soup, stir in well, season and then warm the soup through.

I was a bit naughty – I cut a single rasher of bacon into thin strips, which I then fried until crispy (try to use as little oil as possible) and then stirred into the soup.



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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2 Responses to Pea soup

  1. Steve B says:

    I am still loving your posts and recipes. When are you releasing a book? Copyright issues pending…

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