Yesterday I came across peas in their shells in the Supermarket and just knew I had to try a pea soup out!! For the last 4 or 5 years I have grown my own peas in my garden along with many other vegetables and I’ve really been missing harvesting them all this year since I lost my garden!!
But shelling all the peas for this recipe gave me a similar pleasure to what I am used too!! And it was a really quick and easy recipe to make after the shelling was done x
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 1 medium leek, white and light-green parts, thinly sliced
- 4 cups chicken stock
- 3 cups shelled peas
- 3 mint leaves
- 1/2 cup heavy cream
- coarse sea salt
- freshly ground black pepper
- chives for garnish
- Heat the butter and oil in a large pan over a medium-low heat. Add shallots and leek. Cook until translucent and soft but not brown, about 10 minutes.
- Add chicken stock and bring to the boil. Add peas and cook until tender but still green, about 5 to 7 minutes. Add mint.
- Using a blender, purée the soup in batches until silky smooth. Push through a fine-mesh sieve over a pan. Return to heat and warm.
- Stir in cream and season with salt and pepper. Serve hot or cold. Garnish with chopped chives.