Home

Shropshire Pea Soup

ingredients

serves 4
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 small onion, skinned and finely chopped
2 lb (900 g) fresh peas, shelled
1.1 litres (2 pints) chicken stock
1/2 tsp (2.5 ml) caster sugar (superfine granulated)
2 large sprigs of fresh mint
salt and freshly ground pepper
2 egg yolks, size 2
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
sprig of fresh mint to garnish

method

1. Melt the butter in a large saucepan, add the onion and cook for 5 minutes until soft.

2. Add the peas, stock, sugar and sprigs of mint. Bring to the boil and cook for about 30 minutes.

3. Put the soup through a fine sieve or puree in a blender.

4. Return to the pan and add the seasoning.

5. In a bowl beat together the yolks and fresh cream and add to the soup.

6. Heat gently, stirring, but do not boil otherwise it will curdle.

7. Transfer to a soup tureen and garnish with a sprig of fresh mint.

What did you think?

1 person has helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved