Essex Pea Soup Recipe
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.
- 1 pint (volume) peas in their pods
- 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
- 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.
Prep Time: 25 minutes
Cook Time: 35 minutes
Yield: 4 portions
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