British Recipes > Essex Pea Soup
1 large onion
4 tablespoons butter
1 1/2 pints vegetable stock
1 teaspoon cornflour
1/2 pint milk
1 teaspoon sugar
tender spearmint leaves (about 10)
salt and pepper
a little finely chopped parsley
(see measure conversions for more information)
- Wash the pods and cut off any hard or fibrous bits.
- Put the butter into a large pan.
- Peel and finely chop the onion.
- Fry the onion in the butter for a few minutes until soft and transparent.
- Add the peas and the pods and cook for a few minutes.
- Add the stock and mint leaves.
- Bring to the boil and cook at a simmer until all the vegetables are tender.
- Blend the cornflour with a little of the milk until it forms a smooth paste.
- Stir this into the soup and add the rest of the milk.
- Heat carefully, stirring until the soup boils.
- Cook gently for a few more minutes.
- Cool and liquidise the soup.
- Reheat and serve sprinkled with a little parsley.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- British Recipes Home Page
- Buy Food & Drink Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
How to make Essex pea soup:
Pea pods have an intense pea flavor and really it makes sense not to waste them. Originally a soup like this was sieved through a hair sieve or a 'Tammy' cloth.
Ingredients
1 pint (volume) peas in their pods1 large onion
4 tablespoons butter
1 1/2 pints vegetable stock
1 teaspoon cornflour
1/2 pint milk
1 teaspoon sugar
tender spearmint leaves (about 10)
salt and pepper
a little finely chopped parsley
(see measure conversions for more information)
Method
- Remove the peas from the pods.- Wash the pods and cut off any hard or fibrous bits.
- Put the butter into a large pan.
- Peel and finely chop the onion.
- Fry the onion in the butter for a few minutes until soft and transparent.
- Add the peas and the pods and cook for a few minutes.
- Add the stock and mint leaves.
- Bring to the boil and cook at a simmer until all the vegetables are tender.
- Blend the cornflour with a little of the milk until it forms a smooth paste.
- Stir this into the soup and add the rest of the milk.
- Heat carefully, stirring until the soup boils.
- Cook gently for a few more minutes.
- Cool and liquidise the soup.
- Reheat and serve sprinkled with a little parsley.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- British Recipes Home Page
- Buy Food & Drink Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
