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Pea Pod Soup
An excellent summer soup, which can be eaten hot or chilled.
You can just use the pods from youngish peas (with the head, tails & strings removed) or headed & tailed mange tout, if you're feeling extravagant. The hot sauce is optional, but in line with modern tastes.
- Suitable for Vegetarians
- Suitable for Vegans
For 4 helpings:
2 tablespoons (30ml) Vegetable or Sunflower Oil
1 big Onion, about 90g/3 oz – peeled & finely-chopped
2 big or 3 medium Cloves of Garlic – peeled & finely-chopped
the Pods from 600g/20 oz of Fresh Young Peas (use the peas for another recipe) or Mange Tout (see above)
3 tablespoons/45ml Dry White Wine
600ml/1 pint Vegetable Stock – can be made by using Marigold Swiss Vegetable Bouillon (or similar)
A few grinds of freshly Nutmeg
A little Salt & freshly ground Black Pepper
½ to 1 teaspoon (2½ to 5ml) Tabasco or similar Spicy Sauce (optional)
4 teaspoons (20ml) fresh Cream & a little chopped-Parsley to decorate
1. Gently heat the oil I a heavy-based pan.
2. Add the chopped onion and 'sweat' until it's translucent.
3. Add the pea pods and garlic, and stir to mix well. Raise the heat to medium, and fry stirring for a further minute before adding the white wine.
4. Stir again, then add the stock.
5. Bring to the boil, then reduce the heat to maintain a simmer & cook for 30 to 45 minutes – or until the largest pod seems tender when tasted.
6. Remove from the heat & cool for a few minutes before blitzing in a food processor until as smooth as you desire. A few bits are nice as long as they are tender.
7. Taste for seasoning – you might not need any salt if you stock is already salty – but if intending to serve cold, you might need to check again, as food looses taste when cold.
8. If you like the current fashion for a little chili heat – add the chili sauce now and stir well in.
Serve – with a teaspoon of cream 'twisted' in at the end and a scattering of freshly chopped parsley – chill and serve cold.
Equipment needed: a food processor