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.
