Spring Pea Soup

This light and summery soup is incredibly quick and easy to make using either fresh or frozen peas, says cookbook author Wendy Morgan.

INGREDIENTS:

1⁄2 onion, diced
1 clove garlic, finely chopped
1 tbsp olive oil
salt
800 g peas, fresh or frozen
1 litre vegetable or chicken stock white pepper

To serve:
crème fraîche chopped chives black pepper

METHOD:

Place onion, garlic and oil in a saucepan with a pinch of salt. Cook over medium heat, stirring, until onion begins to soften. Add peas and stock, a little more salt and some white pepper to season. Bring to the boil, then remove from the heat. (If you are using fresh peas, cook for a couple of minutes longer until they are tender.)

Using a slotted spoon, remove one cupful of the peas and set aside. You will get some of the onion pieces as well, which is fine. Blitz the soup with a stick blender until nice and smooth. Return the whole peas to the pan and bring back to the boil. Adjust seasoning to taste.

Serve with a good dollop of crème fraîche, chopped chives and a grind of black pepper.

Makes 4 big portions or 6 dinner party bowls.

Tip: This soup is great with some finely chopped ham stirred through it.

Recipe from
Comfort Cooking: Enough for leftovers and lazy days in Kiwi homes
By Wendy Morgan
Publisher Bateman Books