- Cream of Pea Soup.jpg (404.46 KiB) Viewed 796 times
Preparation and Cooking Time: 35 minutes
Serves: 4 persons
This meal, if served as four portions, provides 246 cals, 12g fat (of which 4.5g saturates), 6g sugar and 0.1g salt per portion.
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 garlic clove, finely chopped
- 100ml (3½fl oz) dry white wine
- 450g (1lb) fresh peas, shelled
- 1¼l (2pt) gluten free vegetable stock
- 2 tbsp mint leaves, chopped
- 100ml (3½fl oz) single cream
- Salt
- Pepper
- Extra-virgin olive oil (serving suggestion)
Method
1. Heat the olive oil in a small casserole dish set over a medium heat. Add the onion, garlic and pinch of salt, cook gently until softened, about 5 - 6 minutes.
2. Stir in dry white wine and let it bubble to reduce by ¾. Stir in fresh peas (reserving some for garnish) as well vegetable stock. Bring to a simmer and cook for 6 - 8 minutes.
3. Stir in most mint leaves (reserving a few) before pureeing the soup in a processor. Return to a simmer and stir in most of single cream. Gently simmer and season to taste with salt and pepper.
To serve
Ladle into bowls and garnish with a drizzle of cream and extra-virgin olive oil, along with the reserved peas and mint leaves.
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