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Green Pea Soup
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Green Pea Soup
- Preparation time: 30 minutes
- Cooking time: 40 minutes
-
Total time:
1 hour 10 minutes
Serves: 6
Ingredients
- 1 bay leaf, tied together with the thyme, parsley and mint
- 3 sprigs thyme
- 4 sprigs parsley
- Small bunch of mint
- 2 blades mace
- 2 cloves
- 4 black peppercorns
- 1.2kg (shelled weight) fresh peas (about 3kg in pods)
- 50g spinach
- 2 little gem lettuces, shredded
- 2 leeks, trimmed and diced
- 8 celery stems, finely diced
- 20g butter (optional)
Method
- Place the herbs, mace, cloves and peppercorns in a large pan along with 2 litres water. Cover. Bring to the boil. Add 800g peas. Cook briskly, uncovered, for 30 minutes or until the peas are very soft.
- Meanwhile, wash the spinach, remove the stems and shred the leaves. Mix with the lettuce, leek, celery and remaining raw peas.
- Remove the herbs and spices from the cooked peas. Liquidise the peas and their liquid. Push through a sieve into a clean pan. Season. Set over a medium-high heat. When boiling, add the prepared vegetables. Cook until the celery is tender - about 15 minutes. (You can, if you like, add the spinach and lettuce 2-3 minutes before the end of cooking, so they soften less.) Adjust the seasoning. Serve. Or melt the butter in a pan, cook to a nutty brown then add to the soup. It tastes good, but turns the soup a sludgy green!
Comments
This recipe was first published in August 2003.
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