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This is a delicious, thick soup with a vibrant green colour that is very simple to make and brings out the natural earthy, sweetness of the peas.
- 400g frozen peas
- 75g shallot (2) or onion (½)
- 2 cloves of garlic
- 500ml chicken, vegetable or ham stock
- 15g unsalted butter
- 1 tablespoon of olive oil
Preparation Time: 5 minutes
Cooking Time: 30 minutes
- Peel and dice the shallot or onion. Peel and finely chop the garlic.
- In a pan, heat the oil and butter over a medium heat and then add the shallot and garlic. Cook until the onion has become soft and translucent but not brown (if it starts to brown, turn the heat down).
- Pour in the stock, bring it to the boil, then add the peas, bring the stock to the boil again, season with salt &pepper and cook them for 1 minute.
- Ladle some of the contents of the pan into a liquidizer, until the liquidizer is ¼ full and then blend it for about a minute.
- Pour the contents of the liquidizer through a sieve into another clean pan and then refill the liquidizer to ¼. (Filling a liquidizer with too much hot liquid can cause the liquid to explode out of the top in a spectacular fashion, regardless of the strength of your liquidizers lid. It is best to err on the side of caution and do several small batches, rather than cover yourself and your kitchen with boiling hot soup.)
- When all of the soup has been blended, reheat the soup and serve. We garnished it with a tablespoon of chopped, glazed ham.
- If reheating the soup, do not boil it as this can cause it to lose its vibrant colour; heat it gently until it is just hot.
- The stock left over from cooking a ham is especially nice when used in this soup.