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Spring pea soup recipe
- Cuisine: Modern Australian
- Serves 6
Soup made with fresh green peas is a real taste sensation; it’s also very easy to make. Here the peas are lightly cooked, then added to a simple potato base and pureed until smooth. A few fresh herbs, a splash of cream and it’s ready.
Ingredients
60g (3 tbsp) butter1 onion, diced
1 stick celery, sliced
1 leek, white only, washed and sliced
2 cloves garlic, crushed
3 medium potatoes, peeled and diced
Salt and freshly ground black pepper
500 ml (2 cups) light chicken stock
1 kg peas in the pod – (450–500 g podded peas)
12 basil leaves, sliced
12 mint leaves, sliced
80 ml (1/3 cup) cream
Preparation
Melt butter in a heavy saucepan over medium heat. Add onion, celery and leek; cook for 5 minutes, stirring often. Add garlic, potato and salt, cook for a further 3 minutes. Pour in stock. Bring to the boil; reduce heat and simmer until all ingredients are tender, about 10–15 minutes.Bring a pot of water to the boil. Add a pinch of salt, then the podded peas and cook until vibrant green and tender, about 5 minutes. Pour into a colander; refresh by running under cold water. It is essential to cook the peas separately to avoid overcooking them and turning the soup grey-green.
Puree peas and stock together and pass through a fine sieve. Return to a clean saucepan.
To serve, bring the soup to a gentle boil. Remove from the heat and add the chopped herbs and cream. Adjust the consistency with more stock if required, season to taste and serve.
If you enjoyed this Spring pea soup recipe then browse more Modern Australian recipes, soup recipes, child-friendly recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
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