Green Pea Soup
-
Preparation time:
30 minutes
-
Cooking time:
40 minutes
-
Total time:
1 hour 10 minutes
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
Glossary
-
Bay leaves
-
Black pepper
-
Brown
-
Butter
-
Celery
-
Cloves
-
Dice
-
Herbs
-
How to Store, Prepare & Cook Leeks | Waitrose
-
How to Store, Prepare & Cook Spinach | Waitrose
-
Lettuces and salad leaves
-
Liquidise
-
Mace
-
Melt
-
Mint
-
Mix
-
Parsley
-
Peas
-
Season
-
Shredded
-
Sieve
-
Soften
-
Sprig
-
Tender
-
Thyme
-
Washed
Click to rate this recipe.
This recipe was first published in August 2003.
Average user rating