Soup Recipes > Traditional Green Pea Soup

This recipe is part of the April 2009 Recipes Menu


Starter - Traditional Green Pea Soup
Main Course - Lamb Chops With A Herb Crust
Dessert - Sticky Chocolate Pudding

How to make Traditional Green Pea Soup:
Velvety, green soup with a fresh taste that makes it just right for Spring. Use shelled or frozen peas, add a hint of garden mint, egg yolks and double cream for a rich taste and smooth texture.





Ingredients

Traditional Green Pea Soup
2lb fresh shelled or frozen peas
2oz butter
1 small onion peeled and chopped
2 pints of chicken stock
1/2 teaspoon sugar
2 sprigs of fresh mint
2 egg yolks
1/4 pint double cream
salt and freshly ground black pepper
mint leaves for serving
extra cream for swirling
(see measure conversions for more information)

Method

- Cook the onions in the butter in a large saucepan until they are soft.
- Add the peas, sugar and mint.
- Add the stock.
- Bring to the boil.
- Reduce heat and simmer soup for 35 minutes.
- Remove from heat and cool a little.
- Blitz the soup in a blender until smooth.
- Season with salt and pepper.
- Put the soup into a clean saucepan.
- Put the egg yolks into a bowl with the cream.
- Beat together.
- Pour into the soup.
- Heat the soup gently. Do not boil.
- Serve decorated with a small mint leaves and a swirl of cream.