Easy Summer Pea Soup
I have just been discharged from a few days in hospital. Like airlines, the food has improved!!! I so enjoyed the 200ml of soup that came with every meal that I have decided to start making a few light fresh soups that freeze so I can have a cup with each meal at home. This pea soup is an old favourite that I adapted from Robert Carrier many years ago. The ingredients are always to hand, its easy to prepare and tastes delicious.
250g(1 cup) frozen peas
1 large potato, peeled and sliced
1/2 spanish onion, sliced
4 cups chicken stock (or vegetable stock for vegetarian version)
2 egg yolks
1/2 cup cream
- Put peas, potato and onion into a saucepan with 1 cup stock and simmer for 20 minutes.
- Cool slightly and blend with 1/2 cup of water till smooth.
- Beat egg yolks lightly with cream and add to the pureed mixture.
- Heat the remaining stock and add the puree. Stir continuously over a low heat until the soup is smooth and thick. DO NOT BRING TO THE BOIL to prevent the egg yolks curdling.
- Season to taste with salt and black pepper.
Note: The puree can be frozen before adding the egg yolks, cream and extra stock. I divide the puree into 3 portions to freeze. To serve, add frozen or thawed puree portion to 1 cup chicken stock and heat. Add 3 tablespoons cream to a lightly beaten egg yolk. Mix a few tablespoons of the hot ‘pea’ mixture into the egg mixture then add to the soup. Stir over low heat till thick. Remove from heat before coming to the boil.
From the Kitchen at Dorset Road 