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.