Pea soup
HB-7859 · Hand-built original
A quick blended soup of frozen peas simmered in stock with onion and garlic, enriched with double cream and garnished with mint leaves.
Light meals & snacks1 hrServes 1–2146 kcalGluten-freeEgg-freeDiabeticLow-SodiumRenal
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:1quantities adjust to match
Ingredients
- 1 tbsp olive oil
- 1 garlic clove, chopped
- ½ onion, chopped
- 7oz frozen peas
- 10fl oz chicken stock (or vegetable stock)
- 2fl oz double cream
- salt and freshly ground black pepper
- mint leaves, to garnish (optional)
Method
- Fry the chopped onion and chopped garlic clove in the olive oil in a saucepan over medium heat for 3–4 minutes until both soften.
- Add the frozen peas and the chicken stock, bring the soup to the boil, then lower the heat and simmer it for 10 minutes.
- Stir the double cream through the simmered peas and take the pan off the heat.
- Blend the pea soup until completely smooth with a stick blender, food processor or blender.
- Season the soup with salt and freshly ground black pepper, ladle it into a warm bowl and garnish it with mint leaves if you are using them, or a swirl of the cream.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
146 kcalCalories
0.8 gProtein
6 gCarbs
13.6 gFat
1.9 gSaturates
1 gFibre
2.3 gSugars
2 mgSodium
0 mgCholesterol
80 mgPotassium
13 mgCalcium
0.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data