Pea cream soup Serves 4-6 people Prep time 15 mins Cook time 60 mins
Method
Ingredients
Heat the oil and butter in a saucepan and fry the onion for 5 minutes or until softened.
300g garden peas, defrosted if frozen 100g dried green split peas 6 mint leaves, finely chopped 150ml double cream 100g feta, crumbled 1 tbsp olive oil 2 tbsp butter 1 onion, finely chopped 2 cloves garlic, crushed 1 litre vegetable stock
Add the garlic and split peas to the pan and cook for 2 more minutes, then stir in the vegetable stock. Simmer for 45 minutes or until the split peas are starting to break down, then add the garden peas. Simmer for 5 minutes or until tender, then remove a few of the peas to use as a garnish before stirring in the mint and 100ml of cream. Blend the soup until smooth with a liquidiser or emersion blender, then taste and adjust the seasoning with salt and pepper. Ladle the soup into warm bowls and add a swirl of cream to each one. Garnish with feta and the reserved peas.
This hearty soup is perfect for freezing
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