Thursday, 15 November 2012

Pea & garlic soup (2 colours)

I strained this soup through a sieve, but a lot of the peas were left behind so I'd recommend adding at least half back into the soup. The rest of the peas can be eaten as a side dish.

Butter - 25 g
Garlic - 2 cloves, finely chopped
Frozen peas - 900 g
Vegetable stock - 1.2 litres

1) Heat the butter in a large saucepan. When melted, fry the garlic for a couple of minutes. Add the peas and stir well.
2) Add the stock and bring to the boil. Reduce the heat and simmer with a lid on for a few minutes until the peas are cooked. Blend in batches. The recipe said to blend until smooth, but mine never went smooth so I strained it through a sieve.
3) Reheat until hot and season as required.

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